Moroccan Style Cauliflower Stew With Cannellini Beans Food

MOROCCAN VEGETABLE STEW

Steps:

• Heat the oil in a large flameproof casserole or saucepan and gently fry the onion and leeks for 10-15 mins until well softened, stirring occasionally. Add the garlic and cook for 2 mins more.
• Stir in the ground coriander, cumin, chilli and cinnamon. Cook for 2 mins, stirring occasionally. Season with plenty of ground black pepper. Add the chopped tomatoes, peppers, chickpeas, lentils, sweet potatoes, orange peel and juice, half the nuts and 400ml/14fl oz water and bring to a simmer. Cook for 15 mins, adding a splash of water if the stew looks too dry, and stir occasionally until the potatoes are softened but not breaking apart.
• Remove the pan from the heat and ladle the stew into bowls. Scatter with coriander and the remaining nuts and top with yogurt, if using.

CAULIFLOWER AND CANNELLINI BEAN MASH

Steps:

• Put the cauliflower, beans, milk, butter and rosemary in a large saucepan. Bring to a simmer, cover, reduce the heat to medium-low and cook until the cauliflower is fork tender, about 15 minutes. Uncover and continue cooking until the cauliflower is soft, but not mushy, about 10 minutes. Mash with a potato masher, then stir in the grated Parmesan. Season with 1 teaspoon salt and a couple turns of pepper. Serve sprinkled with the shaved Parmesan and topped with a fresh rosemary sprig.

MOROCCAN-STYLE CAULIFLOWER STEW WITH CANNELLINI BEANS

Steps:

• 1. In a large heavy-bottomed pan on medium, heat oil. Add carrot and onion and cook for 3 minutes, stirring occasionally. Add garlic, salt, cumin, turmeric and cinnamon and cook for 30 seconds, stirring constantly. Add tomatoes and cauliflower and cook for 3 minutes more, stirring often. 2. Add broth and raisins; increase heat to high to bring to a boil. Cover and reduce heat to medium-low; simmer for 40 minutes. 3. Stir in beans and olives and cook, covered, for 10 minutes more. Divide among plates and top each serving with 1 tbsp cilantro and drizzle with additional oil.

CAULIFLOWER CHEESE STEAK & CANNELLINI BEAN GRATIN WITH SAGE CRUMBS

Steps:

• Remove the leaves from the cauliflower, discarding any that are very thick-stemmed or damaged, and reserving any smaller ones. Cut the cauliflower into four to six steaks or wedges through the stem to help keep the florets attached. Cut any florets that fall off into even-sized pieces.
• Bring a large pan of salted water to the boil, and cook the cauliflower steaks for 5-6 mins until just tender. Add the reserved leaves and loose florets for the final 2 mins of cooking time. Drain, then leave to steam-dry while you make the cheese sauce.
• To make the cheese sauce, melt the butter in the same pan over a medium heat, then sprinkle in the flour. Whisk until you have a thick paste, then gradually add the milk, a splash at a time, whisking until it's all incorporated. Add the bay leaves and cook for another 5-6 mins until thickened. Stir in the cheddar and mustard powder and season well.
• Heat the oven to 200C/180C fan/gas 6. Tip half the sage and all the beans into the sauce. Stir briefly. Fold in the loose cauliflower florets and leaves. Arrange the cauliflower steaks in a baking dish, then pour over the cheese sauce, making sure it coats the steaks well. Scatter with the mozzarella and bake for 20 mins.
• Meanwhile, stir the oil, garlic, breadcrumbs, lemon zest and the remaining sage together in a bowl.
• Remove the dish from the oven, and scatter over the breadcrumb mixture. Bake for 15 mins more until a cutlery knife goes through the cauliflower steaks easily, and the top is golden and bubbling. Leave to rest for 5 mins before serving.

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.