32min 4 ppl
Vegan Roasted Cauliflower with Flageolet Ragout
110 minutes
4 people
Hardover 60 min or 12+ steps
110 min · 10 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 18g
Carbs 48g
Fats 16g
About this dish
Whole-roasted cauliflower glazed with a miso-mustard beurre blanc made from vegan butter develops a deeply caramelised, mahogany crust that stands up to a creamy flageolet ragout built on a soffritto of onion, carrot and celery, white wine and fresh tarragon — the herb that defines classic French bean cookery.
Allergy Info
Soya, Celery, Sulphites, Mustard
Diet Info
Vegan
Ingredients
Fresh Produce
- Cauliflowerlarge, leaves trimmed, stem trimmed flat so it sits upright1 whole
- White onionmedium, finely diced1 whole
- Carrotmedium, finely diced2 whole
- Celerystalks, finely diced3 whole
- Garlic clovesthinly sliced4 clove
- Fresh tarragonleaves picked and roughly chopped4 sprig
- Flat-leaf parsleyfinely chopped2 tbsp
- Lemon zest1 tsp
- Lemon juice1 tbsp
Dairy & Eggs
- Vegan buttersoftened3 tbsp
- Vegan butterfor the ragout2 tbsp
Tins & Jars
- Flageolet Beanscooked (or 2 x 400g tins, drained and rinsed)600 g
Spices & Seasonings
- Smoked paprika1 tsp
- Fine sea salt1 tsp
- Flaky sea saltand black pepper, to finish1 whole
Oils & Condiments
- White miso paste3 tbsp
- Dijon mustard2 tbsp
- Olive oil1 tbsp
- Dry white wine150 ml
- Vegetable stock250 ml
Utensils
- Ovenproof skillet
Method
1
Preheat the oven to 220°C, or 200°C for a fan oven, or 425°F. In a small bowl, whisk together the miso paste, Dijon mustard, softened vegan butter, olive oil, smoked paprika and fine sea salt until smooth to make the glaze.
Approx. 5 minutes
2
Pat the cauliflower dry with kitchen paper. Place it stem-side down in a snug oven-safe skillet or small roasting dish. Rub the glaze all over the head, working it into the florets and any crevices.
Approx. 5 minutes
3
Roast the cauliflower for 45 minutes, until the exterior is deeply golden-brown and a skewer passes through the thickest part of the stem with only slight resistance.
Approx. 45 minutes
4
Reduce the oven temperature to 180°C, or 160°C for a fan oven, or 350°F. Baste the cauliflower with any glaze pooled in the pan, then return it to the oven for a further 20 minutes until the crust is mahogany and caramelised.
Approx. 21 minutes
5
While the cauliflower finishes its second roast, place a wide sauté pan over medium heat and melt the 2 tbsp vegan butter for the ragout. Add the onion, carrot and celery with a pinch of salt and cook, stirring occasionally, for 12 minutes until completely softened and lightly golden.
Approx. 12 minutes
6
Add the garlic and cook for 2 minutes until fragrant but not coloured.
Approx. 2 minutes
7
Pour in the white wine and allow it to reduce by half, about 3 minutes, scraping up any fond from the base of the pan.
Approx. 3 minutes
8
Add the vegetable stock and flageolet beans. Simmer gently for 10 minutes until the liquid has reduced to a loose, creamy sauce that just coats the beans.
Approx. 10 minutes
9
Remove the ragout from the heat. Stir in the tarragon, parsley, lemon zest and lemon juice. Taste and adjust seasoning with salt and black pepper.
Approx. 3 minutes
10
Rest the roasted cauliflower in its pan for 5 minutes before slicing into four generous wedges at the table. Spoon the flageolet ragout into warmed shallow bowls, place a wedge of cauliflower on top, and finish with a pinch of flaky sea salt and a crack of black pepper.
Approx. 4 minutes
