83min 4 ppl
Roasted Cauliflower with Flageolet Beans
153 minutes
4 people
Hardover 60 min or 12+ steps
153 min · 13 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 22g
Carbs 48g
Fats 24g
About this dish
A whole cauliflower roasted at high heat until deeply bronzed, basted with a tarragon-mustard butter that lacquers the crust to a mahogany finish, set over flageolet beans simmered with shallots, white wine and crème fraîche into a creamy, herbaceous base — elevating this far beyond a simple vegetable roast.
Allergy Info
Dairy, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Cauliflowerlarge, whole, outer leaves trimmed, stem trimmed flat1.2 kg
- Fresh tarragonleaves picked and finely chopped3 sprig
- Shallotfinely sliced4 whole
- Garlic cloves2 minced, 2 left whole4 clove
- Fresh thyme3 sprig
- Flat-leaf parsleysmall bunch, leaves roughly chopped1 whole
- Lemonzested and cut into wedges to serve1 whole
Dairy & Eggs
- Unsalted buttersoftened60 g
- Crème fraîche150 ml
Tins & Jars
- Flageolet Beansdried, soaked overnight (or 2 x 400g tins, drained and rinsed)400 g
Spices & Seasonings
- Bay leaf1 whole
- Fine sea saltplus more to taste1 tsp
- Black pepperfreshly ground½ tsp
Oils & Condiments
- Dijon mustard2 tbsp
- Whole-grain mustard1 tbsp
- Olive oil2 tbsp
- Dry white wine200 ml
- Vegetable stockgood quality400 ml
Utensils
- Ovenproof skillet
- Pastry brush
Method
1
If using dried flageolet beans, drain the soaked beans and cover with fresh cold water in a large saucepan by 5cm. Bring to the boil, skim any foam, then reduce to a steady simmer.
Approx. 5 minutes
2
Simmer the dried beans for 45–60 minutes until just tender but holding their shape, then drain and set aside. (Skip this step if using tinned beans.)
Approx. 52 minutes
3
Combine the softened butter, Dijon mustard, whole-grain mustard, chopped tarragon, lemon zest, ½ tsp salt and black pepper in a small bowl and mix to a smooth paste.
Approx. 4 minutes
4
Preheat the oven to 220°C (200°C fan). Pat the cauliflower dry and rub it all over with 1 tbsp of the olive oil and a pinch of salt. Place it stem-side down in a snug oven-proof skillet or roasting dish.
Approx. 5 minutes
5
Roast the cauliflower for 25 minutes until the exterior begins to colour and blister on the outside.
Approx. 25 minutes
6
Remove the cauliflower from the oven and generously coat it all over with half the tarragon-mustard butter using a pastry brush or spoon.
Approx. 3 minutes
7
Return the cauliflower to the oven and roast for a further 20–25 minutes until the coating is deeply caramelised and mahogany-brown and the stem yields easily when pierced with a skewer.
Approx. 22 minutes
8
While the cauliflower finishes roasting, warm the remaining 1 tbsp olive oil in a wide sauté pan over medium heat. Add the shallots and cook for 8–10 minutes, stirring occasionally, until softened and just golden at the edges.
Approx. 9 minutes
9
Add the minced garlic, whole garlic cloves, bay leaf and thyme sprigs to the shallots and cook for 2 minutes until fragrant.
Approx. 2 minutes
10
Pour in the white wine and let it bubble for 3–4 minutes until reduced by half, scraping up any sticky bits from the pan.
Approx. 3 minutes
11
Add the drained flageolet beans and vegetable stock, stir to combine, and simmer over medium-low heat for 15 minutes until the stock has reduced and the beans are fully tender and flavourful.
Approx. 15 minutes
12
Remove the bay leaf, thyme sprigs and whole garlic cloves. Stir in the crème fraîche and remaining tarragon-mustard butter off the heat, then fold through the chopped parsley. Adjust seasoning with salt and pepper.
Approx. 4 minutes
13
Spoon the flageolet mixture into a warmed serving dish or directly onto plates. Remove the cauliflower from the oven, rest for 5 minutes, then place it on top of the beans and bring to the table whole for carving. Serve with lemon wedges.
Approx. 4 minutes
