Cauliflower with Cassoulet Beans and Capers – Rancho Gordo

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I somehow got hold of a copy of Omar Allibhoy Spanish made easy and while I wasn’t expecting much, some of the recipes have become favorites. That’s good! It’s by no means a definitive guide to Spanish cuisine, but it does provide good inspiration for home cooking and dishes that you don’t always see.

The Coliflora with Ajos Vinagre and Alcaparras The recipe has been served to me several times and of course I feel compelled to improvise. I roasted the cauliflower instead of boiling it and what’s a good dish without beans? The addition of cooked kidney beans makes this an easy main dish instead of a side, and you likely already have a cup or two in your fridge.

You could easily make this more Rancho Gordo-esque by using our New Mexican Chile Powder for the pimentón and our Pineapple Vinegar for the Sherry Vinegar. I like both versions, but the bottom one feels a bit like vacation.

Ingredients

  • 1 large head of cauliflower, broken into florets and leaves reserved
  • 4 tablespoons extra virgin olive oil (shared use)
  • Salt
  • pepper
  • 5 garlic cloves, sliced
  • 5 tablespoons drained capers
  • 1 teaspoon cumin
  • 1 teaspoon sweet pimentón (sweet smoked paprika)
  • 3 1/2 tablespoons Jerez Sherry Vinegar
  • 1 1/2 cups cooked Rancho Gordo Cassoulet or Alubia Blanca beans
  • Chopped fresh flat-leaf parsley

For 4 to 6 people

  1. Preheat the oven to 450F.
  2. In a large bowl, toss the cauliflower chunks with 2 tablespoons olive oil, a pinch of salt, and some ground pepper. Throw well. Place the cauliflower on a large baking sheet and roast in the oven for 10 minutes. Shake the pan to loosen and agitate the cauliflower and cook an additional 6 to 8 minutes. Put aside.
  3. Pour the remaining 2 tablespoons oil into a cold skillet, add the reserved cauliflower leaves, chopped garlic, capers, and cumin, then turn the heat up. When the garlic turns golden, add the pimentón and then the sherry vinegar. Cook for 30 seconds to reduce the liquid a bit. Reduce the heat to medium and add the beans; Cook for 4 minutes until the beans are warmed through. Add the roasted cauliflower. Make sure the ingredients are well mixed, then sprinkle with parsley and serve.

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