A hearty plant-based and gluten-free main that delivers a punch of flavour. Cannellini beans, when pureed provide a healthy and diary free creaminess to the dish. The puree can also be made without the artichokes, if preferred. This is a great base to any roasted vegetable.
Recipe
Gremolata
- Juice and zest from 1 lemon
- 1 clove garlic, micro-planed
- 1/2 cup fresh herbs chopped finely (traditionally Italian parsley, but can add some mint or any combination of herbs)
- 1/2 cup barberries (optional)
- Olive oil
For gremolata, chop lemon zest garlic and herbs together until almost a fine paste. Add lemon juice and barberries and let macerate for at least 30 minutes. Add olive oil when ready to serve.
Harissa roasted cauliflower
- 1 Tbsp harissa paste
- 4 Tbsp olive oil
- 1 medium head cauliflower, chopped into florettes
- salt and pepper
For harissa cauliflower, mix together harissa paste, olive oil and salt and pepper in a large bowl. Toss cauliflower florets in the oil to cover. Roast on a silpat lined baking tray at 350 degrees until cooked through and browned. (I also added in some chopped butternut squash as I had some in the fridge).
Artichoke-bean puree
- 1 can (~400g) cannelini beans
- 1 small jar (200-300g) artichokes
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- salt and pepper
For the artichoke bean mash, using a high powered blender or food processor, blend together beans, artichokes, garlic, lemon juice, oil and salt and pepper until smooth.
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