Roasted Cauliflower With White Bean Puree. Photo credit: Marvin Joseph/The Washington Post; food styling by Carolyn Robb
“What’s your favorite thing to cook?” It’s a question I get asked practically every time someone learns what I do for work. And though well-meaning, it’s the one question the people who cook for a living hate getting the most. It was a topic on a recent episode of “The Chef’s Cut” podcast, hosted by chefs Adrienne Cheatham and Joe Flamm. “It’s such an insane question,” Flamm said. Think if it were asked of other professions. “It’s like, ‘What’s your favorite memo to write?’” Cheatham quipped.
Unless someone cooks only one thing, the idea of a favorite dish to prepare is preposterous to culinary professionals. To avoid the question, I tend to pivot to talking about a recipe I’m currently working on or whatever published most recently. And in the case of this vegan meal of roasted cauliflower florets with white bean puree and a punchy herb sauce, it is one my favorite things I’ve cooked in a while.
Get the recipe: Roasted Cauliflower With White Bean Puree
Regularly publishing recipes can feel like a bit of a slog at times - continuously researching, testing and writing - that dampens my enthusiasm for cooking. But after tasting this one, it was as if my culinary gas tank had been refilled, in part because it walloped my taste buds with flavor. And while still approachable, it feels more special than the standard weeknight-friendly one-pot meals or saucy pastas. (I still love these types of streamlined recipes, too.)
Cauliflower has had moments in the past when everyone seemed to be roasting it whole or treating it like steaks, but let this serve as a reminder that florets are still a great form to enjoy the brassica. I find the easiest and least messy way to separate a head into florets is to turn the cauliflower upside down, trim the core and pluck the whole florets off one by one, cutting any larger florets into pieces. (Alternatively, you can grab a bag of florets from the produce aisle to save time.) Then toss them with olive oil, smoked paprika, salt and pepper, and roast them until tender and browned in spots.
A punchy herb sauce, similar to chimichurri, elevates the dish. Photo credit: Marvin Joseph/The Washington Post; food styling by Carolyn Robb
While the oven is going, it’s time to put your food processor to work. (Don’t worry, I include alternate instructions for those who don’t own the countertop appliance.) First, you’ll use it to make an herb sauce with parsley (tender stems and all), olive oil, lemon zest and juice, ground cumin, smoked paprika, and crushed red pepper flakes. I based it loosely on a version of chimichurri that I learned to make back in my restaurant days. It’s punchy and bright, with a touch of spice, and takes the dish to the next level. Next you’ll use the food processor to make a simple, garlicky white bean puree.
To serve, spread the puree on a platter, top with the roasted cauliflower florets, and spoon the herb sauce on top. Each bite lit up my taste buds, serving as a reminder of the magic I can create in the kitchen - and reigniting the cooking spark I sometimes fear has started to dim.
Roasted Cauliflower With White Bean Puree
This vegetarian main features roasted cauliflower florets seasoned with smoked paprika atop a bed of garlicky white bean puree. It’s finished with a punchy herb sauce that ties everything together for a restaurant-quality dish. While the dish is a complete meal on its own, but crusty bread or warm pita would be a welcome addition to help you savor every last bite.
4 servings
Total time: 45 mins
Storage: Refrigerate the roasted cauliflower and bean puree separately for up to 4 days.
Make ahead: The herb sauce can be made and refrigerated in an airtight container up to 1 week in advance.
INGREDIENTS
For the cauliflower
1 medium head cauliflower (1 1/2 pounds), cored and cut into bite-size florets
2 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
For the herb sauce
1 bunch fresh flat-leaf parsley, leaves and tender stems coarsely chopped
Finely grated zest and juice of 1 lemon, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fine salt, plus more as needed
1/2 cup extra-virgin olive oil, plus more as needed
For the white bean puree
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced or finely grated
2 (15-ounce) cans white beans, such as navy or cannellini, preferably no-salt-added or reduced-sodium, drained and rinsed
1/2 cup water
1/4 teaspoon fine salt, plus more as needed
STEPS
Roast the cauliflower: Position a rack in the middle of the oven and preheat to 450 degrees.
On a large sheet pan, gently toss together the cauliflower, oil, smoked paprika, salt and pepper until evenly combined. Roast for 15 minutes, then remove the pan from the oven, turn the vegetables over and roast for 10 minutes more, or until browned in spots and tender.
While the cauliflower is roasting, make the herb sauce: In a food processor, combine the parsley, lemon zest and juice, cumin, smoked paprika, red pepper flakes, and salt, and pulse until finely chopped, scraping down the sides of the food processor as needed. (Alternatively, finely chop the parsley by hand and combine the ingredients in a bowl.)
With the processor running, drizzle in the oil, adding more, as needed, if the sauce is too thick. Taste, and season with more salt and lemon juice, as desired. Transfer the sauce to an airtight container and refrigerate until needed. Rinse out the food processor bowl.
Make the white bean puree: In a medium (3-to-4-quart) saucepan over medium-high heat, add the oil and heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the beans, water and salt, bring to a simmer, and cook, stirring occasionally, until the beans are warm and the liquid reduces slightly, 3 to 5 minutes.
Transfer the bean mixture to the food processor and puree until smooth. (Alternatively, mash it by hand with a potato masher or fork.) Taste, and season with more salt, as desired.
To assemble, spread the bean puree on a serving platter or divide among plates. Top with the cauliflower, spoon the herb sauce over and serve warm.
Substitutions: Cauliflower >> Romanesco cauliflower or broccoli. Parsley >> cilantro. Lemon >> lime, or 2 tablespoons vinegar. White beans >> any kind of beans. Canned beans >> 3 cups home-cooked beans (see related recipe).
Nutrition | Per serving (3/4 cup white bean puree, 1 cup cauliflower and 3 tablespoons sauce): 561 calories, 37g carbohydrates, 0mg cholesterol, 42g fat, 19g fiber, 18g protein, 6g saturated fat, 635mg sodium, 7g sugar
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
