Beautifully charred cauliflower on a creamy bed of pureed white beans, makes the ideal accompaniment to Amanda Cordony’s rich Osso Bucco main.
Prep time: 25 mins
Cook time: 35 mins
Serves: 4-6
INGREDIENTS:
– 1 garlic clove, minced
– 1 tbs smoked paprika spice
– 1 tbs cumin powder
– 1 tbs dried marjoram
– 130ml olive oil
– 1 cauliflower, sliced into 3cm-thick steaks
– 1 tin cannellini beans, drained
– 1 cup Greek yoghurt, plain
– cup hazelnuts, toasted
– 2 tbs finely chopped rosemary
METHOD:
1 Preheat the oven to 200˚C (180˚C fan-forced). Line a large baking tray with baking paper.
2 In a small bowl mix garlic, paprika, cumin, marjoram and 80ml olive oil.
3 Place cauliflower on the baking tray and generously coat the spice mixture over the cauliflower steaks. Bake for 35 minutes.
4 In a food processor, blend cannellini beans until smooth. Add the yoghurt and 30ml olive oil, and season. Pulse to combine. Set aside.
5 On a large serving plate with a lip, pour the cannellini bean puree on the base. Leave 3 tablespoons of puree to drizzle at the end.
6 Place baked cauliflower steaks onto puree, sprinkle over hazelnuts, drizzle remaining bean puree and sprinkle over rosemary. Season and drizzle
with remaining olive oil. Serve.
