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.

White Bean Soup with Smokey Tofu and Rosemary Oil

Great Northern beans, carrots, sweet onions and fresh herbs simmered in savory vegetable broth and garnished with flavorful homemade rosemary oil and smokey-sweet tofu.

White Bean Soup
2 tbl extra virgin olive oil
1/2 white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1 tbl fresh chopped thyme
2 tbl fresh chopped rosemary
1-15oz can great northern beans
3 cups vegetable broth

Heat the oil in a stock pot and saute the onions, carrot and celery over medium heat until soft, 10 minutes. Season with salt and pepper. Add the garlic cloves and fresh herbs and saute 2 minutes more to toast the garlic. Add the beans and broth and bring to a boil. Reduce to a simmer and cook for 20 minutes. Taste and adjust seasoning.

Smokey Tofu
4oz extra firm tofu, small dice
2 tbl maple syrup
2 tbl olive oil
2 tsp soy sauce
1 tsp cumin
1 tsp liquid smoke
1/8 tsp pepper
1/8 tsp cayenne pepper

Combine the marinade ingredients and add the diced tofu. Marinate for 3 hours, tossing every hour.
Preheat the oven to 375. Lay in a single layer on a baking sheet and roast for 40 minutes, tossing after 20.

Rosemary Oil
3 tbl extra virgin olive oil
2 tbl rosemary leaves
1 garlic clove, smashed
1/8 tsp sea salt

Combine the ingredients and let sit overnight or at least 2 hours. The longer the better!
Strain the oil from the rosemary and use on everything.