– 350 g Cannellini beans
– 400 g white cauliflower cut into florets
– 4 garlic cloves minced
– 2 tbsps. apple cider vinegar
– black pepper to taste freshly ground
– EVO to taste
– salt to taste
Soak the Cannellini beans for 12 hours in cold water, then, rinse, drain and cook them in abundant water for ab. 40-50 minutes. Once cooked, drain and set the beans aside saving some of their cooking water. Meanwhile, place the cauliflower florets in a baking tray, drizzle with a little EVO, a pinch of salt and bake them in the oven for ab. 20-30 minutes at 180°C. In the meantime, in a pan, heat some EVO and sauté the garlic. After a couple of minutes, also add in the beans along with some of their cooking water, the roasted cauliflower and vinegar. Stir all of the ingredients adding some salt if required. After ab.10 minutes turn the heat off, remove 6-8 florets and blend the rest of the ingredients by using an immersion blender until obtaining a smooth texture. Divide the purée into serving bowls, sprinkle with black pepper, top with 2 florets per bowl and dress with a final drizzle of EVO just before serving.