A Recipe You’ve “Bean” Waiting For!
We want to be sure that vegetarian meals are provided for our guests or those attending events that prefer them. But often I simply enjoy just experimenting with fresh, garden ingredients. Here’s a new dish that is both vegetarian and gluten free. It also contain legumes – a wonderful and healthy source of protein. With lovely vegetables being harvested from our gardens, why not be creative? A friend in our community was my taste tester and she told me she couldn’t wait for me to post this recipe. It has all the flavors of summer with the basil, tomato and lemon. Buon appetito!
CHANGE SERVING SIZEservings
- 1 small head cauliflower
- olive oil
- Onion salt
- 3/4 cup red onion finely diced
- 1 garlic clove chopped
- 2 Tbsp olive oil
- 1/4 cup parsley chopped
- 1/3 cup basil chiffonade
- 1 1/2 cups tomato chopped
- 1/3 - 1/2 cup white wine
- zest and juice of one lemon
- 15 oz. can legumes (butter beans, kidney beans, or cannelini beans), drained and rinsed
- fresh parmesan cheese
- salt and pepper
- balsamic glaze
- Cut a head of cauliflower into 1/2 inch ‘steaks’ from top to bottom
- Put cauliflower on a parchment lined tray and brush with olive oil and sprinkle with onion salt. Roast at 425 degrees F for 35 min or until golden brown and tender.
- Meanwhile, add 2 Tbsp of olive oil to a sauté pan and heat. Add diced red onion and sauté over medium low heat until soft. Add the garlic, parsley, basil and tomato and cook for another minute. Add the white wine and juice of one lemon and simmer until liquid is reduced. Season with salt and pepper.
- Add the legumes and lemon zest - taste and adjust seasonings.
- When ready to eat, spoon the bean mixture over your roasted cauliflower steaks and sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve warm with a drizzle of balsamic glaze and garnish with a sprig of fresh basil. Enjoy!