Braised cauliflower with butter beans

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“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

Ingredients

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

Cooking Instructions

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