CAULIFLOWER AND BEAN CHILI
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt. Cook, stirring, until the carrots start softening, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes.
- Add the coffee and simmer until almost completely evaporated, about 30 seconds. Stir in the tomatoes, 2 cups water, the cocoa powder and beans with their liquid. Simmer over medium-low heat, stirring occasionally, until thickened, about 1 hour 15 minutes.
- Stir in the grated cauliflower and cook until tender, about 10 minutes. (Add a splash of water if the chili is too thick.) Season with salt and pepper. Top as desired.
CAULIFLOWER AND CANNELLINI BEAN MASH
Creamy and filling, this dish of mashed cauliflower and white beans gets a boost from fresh rosemary and grated Parmesan.
Provided by Food Network Kitchen
Time 35m
Yield 4-6
Number Of Ingredients 7
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.
WHITE BEAN SALAD WITH ROASTED CAULIFLOWER
This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
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.
MASHED CANNELLINI BEANS WITH WILTED GREENS & FRIED ARTICHOKES
Enjoy this perfect summer dinner of cannellini bean mash, seasonal leaves and fried artichoke hearts - packed with vitamin C, fibre and three of your 5-a-day
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Warm 1 tbsp olive oil in a saucepan over a medium heat. Add the garlic, thyme, a pinch of salt and the chilli flakes, and cook for 1 min or so. Tip in the beans, then add a slosh of their water and the juice of 1/2 a lemon. Cook for a few mins, crushing them with a fork or the back of a wooden spoon. Remove from the heat and discard the springs of thyme. Keep warm.
- Heat a little olive oil in a non-stick frying pan with a lid. Add the greens and a pinch of salt, then put the lid on to wilt and steam the greens for a few mins until softened. Season and add some of the lemon juice, and tip into a bowl. Keep warm.
- Heat 2 tbsp olive oil in the frying pan you used for the greens. Put the semolina flour in a bowl and season. Drain the artichokes and pat them dry with kitchen paper. Dip each one in the flour and put in the pan to shallow fry, turning halfway through, until crisp and golden, around 3-5 mins. Spoon the cannellini beans onto a plate and top with the wilted greens and artichokes. Garnish with lemon zest, rosemary, grated parmesan and extra lemon wedges on the side.
Nutrition Facts : Calories 463 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 12 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
CAULIFLOWER CHEESE STEAK & CANNELLINI BEAN GRATIN WITH SAGE CRUMBS
Enjoy this cheesy cauliflower and cannellini bean gratin as a veggie centrepiece in a family feast, or try as a side dish to accompany a meat main course
Provided by Anna Glover
Categories Dinner
Time 1h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 497 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 1.5 milligram of sodium
ROAST CHICKEN WITH CAULIFLOWER AND WHITE BEANS
Skin-on, bone-in chicken breasts pack a ton of flavor that gets imparted to the cauliflower that's roasted alongside it.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss cauliflower with 1/2 teaspoon oil. Season chicken with salt and pepper and place, skin side up, in center of cauliflower; roast 20 minutes. In a small bowl, combine 1/2 teaspoon oil, panko, cheese, and rosemary.
- Remove sheet from oven. Add beans, lemon zest, and red-pepper flakes to cauliflower; sprinkle cauliflower mixture with panko mixture and roast until panko is golden brown and chicken is cooked through, about 7 minutes.
Nutrition Facts : Calories 671 g, Fat 21 g, Fiber 14 g, Protein 66 g, SaturatedFat 6 g
CAULIFLOWER AND CANNELLINI BEAN MASH RECIPE
Provided by dette
Number Of Ingredients 8
Steps:
- Roughly chop the cauliflower and put in a large lidded saucepan along with one 15-ounce can cannellini beans with their liquid, 1/3 c. milk, 4 tablespoons (1/2 stick) unsalted butter, and 1 tablespoon minced fresh rosemary. 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, about 10 minutes. Mash with a potato masher, then stir in 1/4 c. grated Parmesan. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste. Serve with shaved Parmesan over the top.
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