ROASTED CAULIFLOWER & CANNELLINI BEAN BAKE WITH PARSLEY & FETA CRUMB
I just want to eat warm, comforting bowls of fork-only food when the weather is chilly. Food exactly like this beany bake – it's nice and easy, but still a little bit special.
Ingredients
- 1 medium cauliflower chopped into florets & leaves roughly chopped
- olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 x 400g cans whole plum tomatoes
- 2 tsp dried oregano
- 1 cinnamon stick
- 1 tsp sugar
- small handful fresh parsley
- 100 g plant-based feta roughly crumbled
- 125 g stale bread roughly chopped
- 400 g can cannellini beans drained & rinsed
- salt & freshly ground black pepper
Instructions
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Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
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Combine the cauliflower and its leaves with a good glug of olive oil and a nice pinch of salt and black pepper on a baking tray. Give everything a good mix, then roast for 30-35 minutes, or until soft and golden.
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Heat a good glug of olive oil in a large oven-proof frying pan over a medium heat. Once hot, add the onion and fry for 8-10 minutes, until soft and translucent. Add the garlic and fry for a further minute or so, just to soften.
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Pour in the plum tomatoes and use the back of your wooden spoon to crush them into the pan. Swirl a little water around the empty cans and add that in too. Stir through the oregano, cinnamon stick, sugar and a good pinch of salt and black pepper, then bring to a simmer. Reduce the heat to low and cook, stirring regularly, for 10-12 minutes, until thickened and glossy. Taste and adjust the seasoning, if needed.
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Meanwhile, to make the crumb, combine the parsley, feta, bread and a good grind of black pepper in a food processor. Blitz into chunky breadcrumb consistency.
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Stir the roasted cauliflower and cannellini beans through the sauce. Top everything with the feta crumb, then bake for 25-30 minutes, or until the crumb is starting to turn golden. Finish with a good crack of black pepper.
Love big nourishing bakes like this Roasted Cauliflower & Cannellini Bean Bake? Try this next: Leek & Butter Bean Gratin.
Really good
Very tasty. Leftovers were pureed and used as a base for soup which was very good too!
Wonderful, so glad you enjoyed!
Made this for some friends and we all loved it; so easy, delicious, filling and healthy. Thanks so much Georgie x
That’s great to hear you all liked it!!
Georgie x
Love it! Tried a few of your recipes now and all are really great. Thanks
Really delicious!
I substituted red pepper flakes instead of cinnamon, but otherwise followed the recipe.
Will definitely make again.
Thanks!
Georgie, this recipe is great, really tasty and very easy…also can recommend Leek and Butterbean gratin…I’m so grateful yo my brother for suggesting looking at your website!! Thank you…now to find the next recipe!!