Charred Cauliflower on Sesame Beans
This one-pot recipe is a love letter to beans, with cannellini cooked in a creamy tahini sauce and then served with charred cauliflower and quick pickled red onions.
Introduction
This is one of those dishes that looks like an absolute showstopper but requires hardly any effort at all, plus technically it’s all done in one pot, so there’s very little clean up afterwards! The tahini in the beans gives such a wonderful, nutty depth of flavour and when paired with charred cauliflower it is a match made in heaven!
Ingredients
| 2–3 tbsp | olive oil |
| 1 | cauliflower |
| ½ | red onion, sliced into half-moons |
| Juice of ½ | lemon |
| 1 | shallot, diced |
| 4 | garlic cloves, grated or finely chopped |
| 1 x 700g jar (or 2 x 400g tins) | cannellini beans |
| 100ml | vegetable stock |
| 3 tbsp | tahini |
| salt and black pepper | |
| To serve: | |
|---|---|
| Handful of | chopped parsley |
| Handful of | pomegranate seeds |
| Sprinkle of | sesame seed |
Method
Preheat the oven to 200°C/400°F/gas 6 and line a baking tray with baking parchment.
Heat 1 tablespoon of the olive oil in a large frying pan over a high heat . While it is heating up, quarter the cauliflower and then add the chunks to the pan, flat edges down, with a pinch of salt. Cook for about 5–7 minutes on both flat sides. Once they look golden, transfer to the lined baking tray and roast in the oven for 25 minutes.
Put the sliced red onion into a bowl, squeeze over the lemon juice and add a big pinch of salt. Leave to sit for 5 minutes and then lightly stir with your fingers until light pink. Set aside.
Meanwhile, add another tablespoon of oil to the same pan you seared the cauliflower in and fry the shallot with a pinch of
salt for 5 minutes. Add the garlic and cook for another minute before pouring in the beans and their liquid, along with the stock. Bring to the boil and then turn down to simmer for 5 minutes before stirring through the tahini. Add more water if it looks too dry.
Top the beans with the cauliflower and serve with the pickled onions, chopped parsley, sesame seeds and pomegranate seeds.
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