Butterbean + Spinach Puree with Balsamic Onions + Zaa'tar Cauliflower
HUGE thanks to the legend that is Fran, aka @fransfoodstories, who let us share this #beanspo on our website for all you champs to enjoy.
Fran is a chef who has recently done a 3 month course at Le Cordon Bleu in Plant Based Culinary arts. Fran's a vegan herself + wants to show that plant-based food can be ABSOLUTELY delicious (particularly if it involves beans!) + you'll see how she does it if you give one of her recipes a try. Check out her website here to read up more on this #beanchamp.
Butterbean + Spinach Puree with Balsamic Onions + Za'tar Cauliflower
2 Red Onions
2 tbsp Plant Based Butter
3 tbsp Balsamic Vinegar
1/2 Jar of Queen Butter Beans or 1 can of ordinary butter beans
2 large handfuls of Fresh Spinach
2 Garlic Cloves
45ml Olive Oil
1 Small Cauliflower
2 tbsp dried Za'atar
Start by peeling + finely slicing your onions. Add the butter to a pan on a medium to low heat. Add in the sliced onions + leave to sweat for about 20 mins - stirring occasionally until soft.
Whilst the onions are cooking preheat to oven to 200 degrees. Cut the leaves from the cauliflower + cut the florets into smallish pieces. Place the florets into a roasting dish with 10ml of the olive oil, lemon zest, a good pinch of salt + the za'atar. Toss to combine the cauliflower florets in the oil + the bake in the oven for 25-30 mins until soft an slightly charred.
To make the puree, blend together the beans (with approx. half of the water from the can), spinach, peeled garlic cloves + juice of the lemon. Season with a good pinch of salt + crack of pepper + blend until smooth. Taste + season again if necessary.
Once the onions have been cooking for 20 mins, add in the balsamic vinegar + a pinch of salt + continue to cook for a further 10-15 mins until soft, sticky + delish.
The puree can either be heated gently in a pan on the stove before serving or served cold. When ready to eat, dollop the puree onto your plate with a good spoonful of onions + cauliflower on top. Drizzle with extra olive oil + lemon zest if you have any remaining.