I have a friend who is gradually learning to like new vegetables. Last year, she learned to eat broccoli. This year, her goal is cauliflower. Since cauliflower may be my favorite vegetables (if we take the mode of my favorite vegetable on a yearly basis), I am a big fan and supporter of this project. I’ll be posting up several more cauliflower recipes over the next few weeks under the theory that she’ll like it if she just tries it enough ways.
The recipe below feeds one generously, or two comfortably if you add a few other items to the meal. It’s a simple concept, and you should feel free to substitute other vegetables for cauliflower. Carrots, for example, would probably work quite nicely.
Cauliflower with White Beans
1 T olive oil
1/2 medium onion, finely chopped
1/2 small cauliflower, trimmed and cut into small florets
1 c canned or cooked white beans
½ t dried oregano
¼ t cumin
Pinch of hot pepper flakes
Salt and pepper to taste
Sautee the onion in the oil until nearly translucent. Add the oregano, cumin and hot pepper. Stir for 30 seconds, then add the cauliflower florets and ¼ c water. Cover tightly, and let steam for 5 minutes. Add the white beans, cover, and simmer for 10 minutes. Stir occasionally, adding additional water or broth if you prefer a soupier consistency.
Variations: 1. Add 1 clove of garlic, minced, with the oregano.
2. Add the juice of ½ lemon at the end.
3. Add one chopped tomato or ½ can of chopped tomatoes with the white beans.