Braised cauliflower with butter beans

Braised cauliflower with butter beans

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  • 4
  • Easy
  • Health conscious
  • 10 minutes
  • 20 minutes
  • Woolworths De Wetshof Signature Chardonnay

“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


  • 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

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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