Pan‑fried Cauliflower Slices

Ingredients

• 400 g cauliflower (half a head)
• 530 g white beans with vegetable stock (canned; drained weight)
• 2 tbsp olive oil
• 40 g almond slivers
• Salt
• Pepper
• 1 pinch sugar
• 1 Organic lemon
• 1 bunch flat‑leaf parsley

Instructions

1. 1.

   Wash, trim and halve the cauliflower. Slice into about 1 cm thick discs with a large knife.

2. 2.

   Drain the beans in a sieve, catching the liquid.

3. 3.

   Heat oil in a large non‑stick pan. Add the cauliflower slices, cover, and cook over medium heat, turning occasionally. After 6 minutes add almond slivers. Season cauliflower with salt, pepper and a pinch of sugar; reduce heat and continue cooking uncovered for 4–5 minutes at low heat.

4. 4.

   Meanwhile wash the lemon hot and dry it. Grate half the zest finely, cut the lemon in half and squeeze out half its juice.

5. 5.

   Add beans and lemon zest to a pot, pour in 100 ml of the captured bean liquid, and bring to a boil. Simmer on low heat for about 2 minutes.

6. 6.

   Wash parsley and shake off excess water. Pick off leaves, set aside some, and chop the rest.

7. 7.

   Puree the beans. Stir in chopped parsley, reheat, and season with salt, pepper, and 1–2 tsp lemon juice to taste.

8. 8.

   Serve the pan‑fried cauliflower on top of the bean puree. Garnish with fresh parsley leaves.