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Roasted Cauliflower & Cannellini Bean Bake - Georgie Eats

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.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings

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

  1. Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
  2. 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.
  3. 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.

  4. 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.

  5. 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.

  6. 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.