Cauliflower with Cassoulet Beans and Capers
Cauliflower with Cassoulet Beans and Capers
This recipe from the Rancho Gordo website originated in Omar Allibhoy"s Spanish Made Simple.
Ingredients
- 1 large head of cauliflower, broken into florets (leaves reserved)
- 4 tbsp extra virgin olive oil
- salt
- pepper
- 5 garlic cloves, sliced
- 5 tbsp drained capers
- 1 tsp cumin seeds
- 1 tsp sweet smoked paprika
- 3 1/2 tbsp sherry vinegar
- 2/3 cup dry cassoulet or white kidney beans
- 3 cups water
- chopped fresh parsley
Instructions
- Cook the beans. If you have an Instant Pot, place the beans in the Instant Pot along with the water, close the lid and set the pot for 28 minutes. If you don't have a pot, you'll have to follow package directions to cook the beans. You'll need about 1 1/2 cups of cooked beans.
- Preheat the oven to 450 degrees.
- In a large bowl, toss the cauliflower pieces with 2 tbsp of olive oil, a pinch of salt and come cracked pepper. Transfer the cauliflower to a large baking sheet and roast in the oven for 10 minutes. Shake the pan to loosen and move the cauliflower, then return to the oven to cook for another 6 minutes. Remove from oven and set aside.
- Pour the remaining 2 tbsp of oil into a cold frying pan, add the reserved cauliflower leaves, sliced garlic, capers, and cumin seeds and turn the heat to high. When the garlic is golden, add the paprika and sherry vinegar. Cook for about 30 seconds to reduce the liquid a bit. Reduce the heat to medium.
- Add the drained, cooked beans to the pan and cook for about 4 minutes until the beans are warmed through. Add the roasted cauliflower. Make sure the ingredients are well mixed.
- Sprinkle the mixture with the chopped parsley and serve.
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