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!