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Spiced cauliflower with white bean mash
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indian spinach and cauliflower paired with creamy cannellini bean and potato mash.
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 dried chillies
  • 5.20 gm shredded coconut
  • 20.00 ml fresh curry leaves (see tip)
  • 2 tsp yellow mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1kg (about 1 small) cauliflower, trimmed, cut into florets
  • 125ml (1/2 cup) water
  • 1 bunch English spinach, stems trimmed, washed, dried
  • 600g (about 4 small) Desiree potatoes, peeled, quartered (see note)
  • 1 x 400g can cannellini beans, rinsed, drained
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Cook the onion and garlic, stirring occasionally, for about 3 minutes until softened. Add the chillies, coconut, curry leaves, mustard seeds, cumin seeds, and turmeric. Cook and stir for about a minute until fragrant.
  • Combine the cauliflower with water in the pan, ensuring it is well coated. Cover the pan and cook for 7 minutes until the cauliflower is tender.
  • Toss in the spinach and sauté until it gently wilts, about 1-2 minutes.
  • To make the white bean mash, cook the potato in a large saucepan filled with cold water until tender, about 15 minutes. Save 60ml (1/4 cup) of the cooking liquid before draining. Mash the cooked potato with the reserved liquid in the pan until smooth, then mix in the cannellini beans.
  • Transfer the cauliflower mixture onto a large serving platter and the mash into a large serving bowl. Serve.

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