Tuesday, November 15, 2011

Roasted Cauliflower with Almonds, Raisins, Capers and Creamy White Beans

Putting the capers and raisins in the roasting pan during the last few minutes allows them to suck up all the juices and burst with flavor. Roasting cauliflower is so simple and with sweet, tangy and toasted sidekicks to be tossed with, it's a new and simple way to eat it.

Crispy roasted cauliflower with crunchy almonds, golden raisins, capers and toasted breadcrumbs on top of a velvety smooth white bean puree.

Roasted Cauliflower with Almonds, Raisins and Capers
1 large head cauliflower, cut into florets
1/2 spanish onion, small dice
3 tbl extra virgin olive oil
1 tsp paprika
1 tsp salt
1/4 tsp black pepper
1/3 cup vegetable broth
2 garlic cloves, minced
1/4 cup sliced almonds
1/2 cup golden raisins
1/2 cup breadcrumbs
3 tbl capers, drained
2 tbl chopped fresh parsley

Preheat the oven to 425.
Toss the cauliflower florets and onion with oil, paprika, salt and pepper. Arrange in a single layer in a casserole dish and pour the vegetable broth into the pan.
Roast for 30 minutes.
Remove from the oven and add the garlic, almonds, raisins, breadcrumbs and capers to the dish. Return back to the oven and bake 15 minutes more until the breadcrumbs and nuts are golden brown.
Toss with the parsley and serve on top of creamy white beans.

Creamy White Bean Soup
2 tbl extra virgin olive oil
1 large shallot, small dice
3 garlic cloves, minced
1 large sprig fresh rosemary
2-15oz cans cannelini beans, drained and rinsed
2-3 cups vegetable broth
sea salt

Sweat the shallot, garlic, some salt and the rosemary sprig in oil over medium heat until soft and fragrant but have not colored. Add the beans and 1 cup of broth and bring to a boil.
Reduce to a simmer and cook for 12 minutes. Remove the rosemary sprig.
Transfer to a blender and blend until completely smooth.
Pour back into the soup pot and thin out the puree with more broth until you reach your desired consistency.
Taste and reseason.

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