Cauliflower And White Bean Brandade Recipes

PASTA WITH WHITE BEANS, ROASTED CAULIFLOWER, & TOASTED GARLIC BREADCRUMBS RECIPE - (4.8/5)

Steps:

• Preheat oven to 400°F. Coat the cauliflower slabs with 1 Tbsp olive oil and season to taste with salt and pepper. Lay out in an even layer on a baking sheet; roast until browned and crisp, about 20-25 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions (preferably to al dente); drain. While the pasta is cooking, add homemade breadcrumbs to a dry skillet set over medium heat. Toast, stirring often, until crisp and golden-brown, about 4-5 minutes; transfer to a plate. Heat 1 Tbsp olive oil in the skillet over medium heat and add the garlic. Cook, stirring, until fragrant, about 30 seconds; remove skillet from heat. Add the toasted breadcrumbs to the skillet and toss until coated with the garlic olive oil. Season to taste with salt. Toss the beans, toasted garlic breadcrumbs, and remaining 1 Tbsp olive oil with the hot drained pasta. Season to taste with salt and pepper. Serve on top of the roasted cauliflower.

CAULIFLOWER, WHITE BEAN, AND FETA SALAD

Steps:

• Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
• Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
• Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

CAULIFLOWER-AND-WHITE-BEAN BRANDADE

Steps:

• Place the potatoes, cauliflower, beans and garlic in a food processor and pulse until combined. With the motor running, drizzle in the oil. Transfer to a bowl and season to taste with salt and pepper. Serve with Cauliflower Fritters and Stilton Rouille (see recipes).

WHITE BEAN BRANDADE

Steps:

• For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water. Bring to a boil and reduce the heat to a simmer. Cover and cook for 2 hours or until soft. Remove from heat and cool in liquid. Remove vegetables and bacon, and drain well. Makes about 1 quart of beans. For the brandade: Place the cooked beans, anchovies, Parmesan, garlic, and rosemary in a food processor. Puree until smooth. Add olive oil in a steady stream while blending. Season with salt and freshly cracked white pepper.

CAULIFLOWER-WHITE BEAN DIP

Steps:

• Preheat oven to 375 degrees. On a rimmed baking sheet, toss cauliflower and garlic with 2 tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.
• In a food processor, combine cauliflower, garlic, beans, 1 tablespoon oil, lemon zest and juice, and 1/4 cup hot water. Process until smooth. Season to taste with salt and pepper. Serve drizzled with oil.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER

Steps:

• Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
• Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
• Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.