Imagine a cozy evening at home when you want to cook something simple yet elegant. The harmony of flavours perfectly complements the warmth and intimacy of an evening well spent with a special person. It’s a vegan dish that feels both indulgent and wholesome – ideal for a quiet night in or for serving guests at a dinner party. It will quickly become a go-to, one you’ll return to whenever you want a touch of class without the fuss.
Tips about the ingredients:
Can I make the purée ahead of time?
Yes, you can prepare the white bean and cauliflower mixture up to 2 days in advance. Just store it in an airtight container in the fridge and reheat gently on the stovetop, adding a bit of water or plant milk to rehydrate if needed.
Can I freeze the purée?
Once cooked and blended, simply transfer it to an airtight container or freezer-safe bag and freeze for up to 3 months. To reheat, thaw in the fridge overnight and reheat on the stovetop. Checkout more tips on freezing and reducing food waste here.
What are substitutions for the roasted vegetables?
Feel free to swap in any vegetables you love! Root vegetables like carrots, sweet potatoes, or parsnips work beautifully here, as do Brussels sprouts for a slightly bitter contrast. Depending on the season, you can also experiment with other summer vegetables, such as cherry tomatoes or asparagus. The balsamic dressing pairs wonderfully with any combination.
White Bean and Cauliflower Purée With Roasted Vegetables and Balsamic Dressing
Equipment
- chef's knife
- cutting board
- large mixing bowl
- sheet pan
- large pot with fitted lid
- Immersion Blender
Ingredients
- 1 medium eggplant cut into 1½-in-thick slices
- 1 medium red bell pepper cut into 1½-in pieces
- 1 medium green bell pepper cut into 1½-in pieces
- 1 medium yellow bell pepper cut into 1½-in pieces
- ½ medium red onion cut into ½-in pieces
- 1 medium zucchini sliced
- ¼ cup extra-virgin olive oil
- kosher salt and freshly ground black pepper
White Bean & Cauliflower Purée
- 2 tbsp extra-virgin olive oil
- 1 small onion diced
- 2 cloves garlic chopped
- 2 bay leaves
- 1 sprig rosemary
- 1 cup chopped cauliflower florets
- 1 15.5 oz (439 g) can cannellini beans drained and rinsed
- ½ tsp kosher salt
- freshly ground black pepper
- ½ cup plant milk such as almond or soy
- 1 tsp nutritional yeast
- fresh basil leaves for garnish
Balsamic Dressing
- 2 tbsp balsamic vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 1 small clove garlic finely grated
- kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- In bowl, toss eggplant, red bell pepper, green bell pepper, yellow bell pepper, onion and zucchini with olive oil. Season with salt and pepper, and spread out on large sheet pan. Roast for 35 to 40 minutes, until eggplant has softened and starts to colour slightly. Remove from oven and set aside.
White Bean & Cauliflower Purée
- In pot with fitted lid, heat olive oil over medium heat. When it starts to shimmer, add onion, garlic, bay leaves and rosemary and cook, stirring, until onion has softened and become translucent, about 5 minutes. Add cauliflower and cook, stirring, for 3 to 4 minutes. Add beans and season with salt and a few grinds of pepper. Stir in plant milk and ½ cup water, cover and cook for 5 minutes.
- Remove lid and cook an additional 8 to 10 minutes, until cauliflower has softened. Sprinkle in nutritional yeast, stir and remove from heat. Discard bay leaves and rosemary sprig and, using an immersion blender, blend mixture until smooth and creamy.
Balsamic Dressing
- Place vinegar, olive oil, maple syrup, mustard and garlic in a jar. Season with salt and pepper to taste and shake vigorously until emulsified. Toss roasted veggies with balsamic dressing and serve on top of the purée. Garnish with basil leaves.
