Main Meals
Braised cauliflower with butter beans
4
Easy
10 minutes
20 minutes“What I love about this dish is how it tastes like it took ages to make. The beans and anchovies make it a meal, but it also wouldn’t hurt to serve it with olive oil-tossed orzo (or rosmarino) on the side.” – Khanya Mzongwana
Wine/Spirit Pairing
Woolworths De Wetshof Signature Chardonnay
Ingredients
Method
- 4 T extra virgin olive oil
- 1 head cauliflower, cut into florets
- 4 shallots, peeled and cut into wedges
- 4 cloves garlic, thinly sliced
- 50 g butter
- sea salt and freshly ground black pepper, to taste
- 1 t dried thyme
- 2 cups chicken or vegetable stock
- 1 x 400 g can butter beans, drained
- 12 anchovies
- 1 lemon, zested and juiced
Method
Ingredients
1. Heat the olive oil in a pan. Fry the cauliflower and shallots until slightly charred, then add the garlic and butter. Season and add the thyme, then the stock.
2. Simmer for 8–10 minutes, or until the cauliflower is tender. Add the butter beans and anchovies. Stir in the lemon juice. Serve in a bowl sprinkled with the lemon zest.
Find more cauliflower recipes here.
Photograph: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Thalia Pillay
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