Preserved Lemon Cauliflower & Butterbean Mash
Serves 3
Ingredients
For the cauliflower
1/2 a head of cauliflower, cut into steaks or florets
1 heaped tsp cured lemon paste
1/2 tsp dried oregano
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp turmeric
2 Tbsp grapeseed oil
For the butterbean mash
1kg cooked & drained butterbeans
1 clove garlic
Juice of 1/2 a lemon
1/2 tsp Sea salt
1/2 tsp grains of paradise
2 Tbsp Coconut oil
Method
1) Pre-heat your oven to 180° and line a baking tray with greaseproof paper.
2) In a small bowl combine all of the marinade ingredients, mix well and set aside.
3) Place your cauliflower steaks or florets on the tray and using a brush, coat them with the cured lemon marinade, making sure to cover every piece of the cauliflower. Alternatively, add a touch more oil to the marinade to loosen it. Add the cauliflower to a large bowl and pour the marinade over, using your hands to throughly coat it.
4) Roast the cauliflower for 30-40 minutes, or until the edges have slightly browned and the majority softened.
5) Meanwhile get on to your butterbean mash by placing all ingredients into a food processor and blitzing until completely smooth. I would suggest using freshly cooked butterbeans, but if you choose use beans from a tin or ones that have slightly cooled, place the smooth mixture back into a pan and gently reheat.
6) Serve immediately alongside some garlic steamed greens :)