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Cauliflower & White Bean Sauté
This is the perfect bed for any grilled fish. Of course, my number one is salmon because it is not over powered by the earthy flavor of the cauliflower. Great the next day added to a mixed green salad with the left over fish. Simply puree it and make a fast no-cream creamy soup. Ingredients
- 1 head cauliflower - heavy stem remove and broken into bit size flowers
- 10 button mushrooms - sliced thin – buy them already sliced
- 1 stalk celery - chopped small
- 1 -2 shallots - sliced – brown onion may be used
- 1 15 oz canned cannelini beans - drained and lightly rinsed
- 2 tablespoons chopped Italian parsley
- 2 tablespoons extra virgin olive oil
- course sea salt
- cracked pepper
Directions
- Place mushrooms in a large sauté pan over medium high heat. Do not move, let them sit and absorb the heat. Mushrooms will begin to sizzle and turn tan and shrivels around the edges. Move pan off heat and add olive oil, distributing evening as you sauté; mushrooms will crackle and sizzle. Return to heat and lower flame to medium heat.
- Add celery, shallot and cauliflower sauté until tender; about 5-6 minutes.
- Add beans and sauté just until beans are well heated, about 2 minute.
- When cauliflower is tender, add parsley and incorporate. Season with salt and pepper
- The Plate
- Serve as a side dish with salmon, pork of chicken. It makes a dramatic plate is served in a large bowl with the fish or poultry on top â restaurant style
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Reviews
Wow, this dish is truly delicious. We had a party of six over for dinner and everyone raved about it. I cooked it without celery and with yellow onion instead of shallots. I also put in some extra olive oil, probably at least another tablespoon or two, as it seemed a little dry without that. I also added salt liberally as the cauliflower absorbs it. Final note, I sauteed this about 10 minutes to get the cauliflower to my desired softness. Another benefit was that the extra cooking somewhat carmelized the onions and mushrooms, giving off a wonderful smell and giving the dish a great flavor. We served it with Salmon seasoned only with Lemon pepper and broiled. A fantastic dish which I'll cook again many times in the future. Thanks for sharing Yvonne!
What a great vegetable side dish. Plenty of flavor but not overpowering. Thanks for sharing!
We enjoyed this dish as a side to grilled lamb and salmon. It provided a flavorful, hearty side that would stand on its own. Carmelizing the onions and browning the cauliflower accentuates the flavors.
If you're not fond of mushrooms you might consider substituting black or calamatta olives and having to a little less salt as a result. We've done this with other cauliflower dishes and the black of the olives also offers a nice color contrast to the dish.
Excellent! A new favorite. Thanks for sharing!
Awesome - used for Yvonne's Salmon recipe, but could see this as a bed for lots of dishes. Replaced the mushrooms with olives as suggested by Yvette below and had great results. Highly recommend.
I made this for dinner this evening. Based on feedback from others, I too added an additional 2-3 tablespoons of olive oil. I also liberally sprinkled sea salt and a few splashes of lemon juice to brighten the flavors. I too cooked it for 10+ minutes to my desired doneness for the cauliflower. Served it with Yvonne's salmon recipe (on this site). It was delicious. A keeper! Thanks!-
Good. Added spinach for a little extra. Also, that made A LOT - those must be some hungry 4 people. So we did lots of not adding the whole amounts of the ingredients. And I also accidentally grabbed baby portabellos. All was good. Will be adding this to the go to recipe box.
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