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Pesto Cauliflower and Cannellini Beans


Pesto Cauliflower and Cannellini Beans

Pesto Cauliflower and Cannellini Beans

Serves 4 to 6


Cauliflower lends itself to ricing, roasting, pureeing, and mashing! Its agreeable and versatile nature is partly due to its mild flavor: This cruciferous veggie plays well with others! Pesto Cauliflower and Cannellini Beans may sound straightforward but something magical happens when these ingredients meet and mingle. Roasting the cauliflower gives it a smoky char but if the kitchen is hot and roasting feels heavy-handed, try grilling the florets in a grill pan or on foil. Using water instead of oil to thin lets the fresh flavors of this pesto shine. I like miso in this pesto to pull everything together. Miso, an ingredient that can wear many hats in your kitchen, can be found in the refrigerated section of many grocery stores. And the addition of buttery cannellini beans gives this dish a satisfying texture and heartiness.


Enjoy this nutritious dish warm or cool, as a main or side dish, or tuck it into a whole wheat pita pocket and head out for a picnic. Protein, fiber, and lots of leafy greens make this a healthy home run!


Ingredients

1 head of cauliflower, cut into small florets

Salt to sprinkle

1 (15-ounce) can cannellini beans, drained and rinsed


For the Pesto

3 cups chopped kale

3 tablespoons nutritional yeast

2 tablespoons raw pumpkin seeds, walnuts, or almonds

2 teaspoons yellow/white miso paste

3 large cloves garlic

1/2 teaspoon salt

Juice from 1 lemon

1/2 cup of water


Directions

To make the cauliflower, preheat the oven to 425ºF. Arrange the florets in a single layer on a large baking tray lined with parchment. Sprinkle with salt. Roast for about 20 to 25 minutes, or until the cauliflower has browned around the edges and is tender enough to pierce with a fork.


To make the pesto, put all the ingredients except the water into the food processor and run until very finely chopped. To thin, add water through the chute and process until smooth. Taste and adjust salt or lemon.


Transfer the cauliflower to a bowl and toss in the beans. Add about ¾ of the pesto. Toss and add more pesto or reserve the rest. Serve warm or chilled. Use extra pesto on bread or pasta. Store extra pesto in a sealed container in the refrigerator for up to 5 days or 6 months in the freezer.

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