"A perfect dish to share with friends. Zatar and cumin work so well together with the cauliflower to bring a complex level of flavour. Pair it with the fresh and slightly spicy puree it really is a winner! Serve with flatbreads and a side salad to complete the ensemble." Fran Currie
Start by combining the zatar, paprika, cumin, chilli flakes, salt + olive oil in a small dish. Remove the leaves from the cauliflower + trim most of the stem. You want to leave some of the stem to keep the shape of the cauliflower intact.
Place the cauliflower in an ovenproof dish + spoon over the spice mix so that the cauliflower is covered. Bake in the oven at 200 degrees for 45 mins until tender in the middle. A knife should go through easily.
Whilst the cauliflower is cooking make the puree. Blend the beans, along with half of the water from the can with the lemon juice, lovage, garlic, chilli, olive oil + peas until smooth. Season with salt + pepper to taste.
To make the peas, sautée in a pan with the finely chopped parsley, olive oil, minced garlic + salt + pepper.
To serve, spoon the puree onto a plate into a circle, the spoon the peas on top in the centre of the puree, then place the cooked cauliflower on top of the peas + puree.
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.
