White Bean and Cauliflower Puree with Roasted Vegetables and Balsamic Dressing
“Imagine a cozy evening at home where you and your date want to cook something simple, yet elegant,” writes Trudy Crane, co-author of The Artful Way to Plant-Based Cooking. It’s her go-to whenever she craves an elegant meal without the hassle of a difficult or time-consuming recipe. “The harmony of flavors perfectly complements the warmth and intimacy of an evening well spent with a special person.”
Ingredients
- 1 medium eggplant, cut into 11/2-inch (4-cm) slices
- 1 medium red bell pepper, cut into 11/2-inch (4-cm) pieces
- 1 medium green bell pepper, cut into 11/2-inch (4-cm) pieces
- 1 medium yellow bell pepper, cut into 11/2-inch (4-cm) pieces
- 1/2 medium red onion, cut into 1/2-inch (4-cm) pieces
- 1 medium zucchini, sliced
- 1/4 cup (60 ml) extra-virgin olive oil
- kosher salt and freshly ground pepper
For the white bean and cauliflower puree:
- 2 Tbs. (30 ml) extra-virgin olive oil
- 1 small onion, diced
- 2 garlic cloves, chopped
- 2 bay leaves
- 1 fresh rosemary sprig
- 1 cup (250 ml) chopped cauliflower florets
- One 15.5-oz. (439 g) can cannellini beans, drained and rinsed
- 1/2 tsp. (2.5 ml) kosher salt
- Freshly ground pepper
- 1/2 cup (125 ml) plant milk, such as almond or soy
- 1/2 cup (125 ml) water
- 1 tsp. (5 ml) nutritional yeast
- Fresh basil leaves for garnish
For the balsamic dressing:
- 2 Tbs. (30 ml) balsamic vinegar
- 3 Tbs. (45 ml) extra-virgin olive oil
- 1 tsp. (5 ml) maple syrup
- 1 tsp. (5 ml) Dijon mustard
- 1 small garlic clove, finely grated
- Kosher salt and freshly ground pepper
Directions
Preheat an oven to 400°F (200°C).
In a medium bowl, toss together the eggplant, bell peppers, onion and zucchini with the olive oil. Season with salt and pepper and place on a large sheet pan. Roast until the eggplant has softened and starts to color slightly, 35 to 40 minutes. Remove from the oven and set aside.
While the vegetables roast, make the puree: In a medium pot with a lid over medium heat, warm the olive oil. When it starts to shimmer, add the onion, garlic, bay leaves and rosemary. Cook, stirring, until the onion has softened and becomes translucent, about 5 minutes. Add the cauliflower and cook, stirring, for 3 to 4 minutes. Add the beans and season with the salt and a few grinds of pepper. Stir in the plant milk and water, cover, and cook for 5 minutes.
Remove the lid and continue to cook until the cauliflower has softened, 8 to 10 minutes more. Sprinkle in the nutritional yeast, stir, and remove from the heat. Discard the bay leaves and rosemary sprig and, using an immersion blender, blend until smooth and creamy (see Note).
To make the dressing, place the vinegar, olive oil, maple syrup, mustard and garlic into a jar. Season with salt and pepper to taste and shake vigorously until emulsified. Toss the roasted veggies with the balsamic dressing and serve on top of the puree. Garnish with basil leaves and serve. Serves 2.
Note: If you do not have an immersion blender, transfer to a standing blender in batches and blend until smooth and creamy.
Adapted from The Artful Way to Plant-Based Cooking, by Chloé Crane-Leroux and Trudy Crane (Simon & Schuster, 2024)