I need time savers for practically everything in my life right now. At work, I rely on magic pivot tables, having two monitors to reduce going back and forth between applications, and many reports that arrive straight to my inbox. For the blog, I use a dictation application and try to talk my way into posts while stuck in traffic. In the kitchen, I keep canned beans, seafood, and tomatoes in the pantry and frozen vegetables in the freezer. There’s almost always something thawing in the refrigerator while I’m out in the office. I have been hearing about more things that can be precooked and stored in the refrigerator like potatoes and grains. This cauliflower-white bean mash recipe came out one of those ‘it’s 8pm – what do I do?” moments. It was inspired by more elaborate recipes that combine these two ingredients.
The beauty of this version is that it uses canned cannellini beans and frozen cauliflower. If there are some convenience foods I readily embrace, it is canned beans and frozen vegetables. This mash can also be used in many different dishes: eaten straight as a side dish, as a stuffing for tortillas with other vegetables, and as a dip with pita chips.
Cauliflower-White Bean Mash
By October 10, 2013Published:
- Yield: 3 Servings
- Prep: 3 mins
- Cook: 15 mins
- Ready In: 23 mins
A simple side dish of mashed cauliflower and white beans, this is a great side dish for fish, poultry and pork. I use thyme but feel free to substitute with other woodsy herbs. A drizzle of truffle oil would enhances the earthy flavor from the beans and the thyme if you have itt.
- 1/4 cup olive oil
- 2 cloves garlic smashed
- 1 can cannellini beans drained
- 1 16 oz. bag frozen cauliflower
- 1 large sprig thyme
- extra olive oil for pureeing
- salt and pepper to taste
- Heat a 3 quart saucepan (with a lid) over medium high heat. Add the smashed garlic cloves and sautee until fragrant.
- Add the frozen cauliflower florets and break any large pieces that might be stuck together with a spoon. Add the drained beans, the thyme and the water. Mix all the items together and season with salt and pepper.
- Lower the heat to medium and cover. Check every three to five minutes and stir. If the cauliflower doesn't release much liquid, add another tablespoon of water. You can always drain it afterwards. The mixture should be heated throughly in about fifteen minutes. Remove the saucepan from the heat.
- Drain the liquid from the saucepan and reserve it. With an immersion blender (or potato masher and plenty of elbow grease), mash together the cauliflower, garlic, and beans, adding back some of the reserved liquid until arriving to the desired texture. Add extra olive oil to taste.
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