Chris Cornell ~ Safe and Sound
Pixie Lott ~ Cry Me Out
Nicola Benedetti ~ Rondo Capriccioso
Dinah Washington ~ What a Difference..
Tina Arena ~ Chains
Some people get lovely bunches of flowers...but I get lovely bags of cauliflowers...8 to be exact! lol. But they were as welcome as any cut flower. So I chopped 6 of them into chunks, spread them out over two large baking sheets, drizzled them with the tiniest amount of rapeseed oil and put them in a hot oven to roast. And when they were done I made three recipes with them. All my own recipes...one soup..one sauce and this pate. I call it pate because it's rich and dense and it would also make a very good sandwich filling and baked potato filling. (Potato filling I can confirm as we had some with a baked potato yesterday! ~R~)
Sometimes recipes just come to me in a flash and I have to scramble to find paper and a pen and jot it down. This happened with this pate..thankfully I was sat at my desk whilst staring at the bags of cauliflowers. lol. I threw a couple of unpeeled garlic cloves on to one of the roasting trays and I drained off a tin of butter beans. It was that simple for this recipe.
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| Rocket and Roses Roasted Cauliflower, Roasted Garlic and Butter Bean Pate ~ Tastes good on pumpernickel bread too! |
& Butterbean Pate
(Original recipe from the Rocket and Roses Vegan Kitchen)
1lb roasted cauliflower chunks
1 14oz tin of butter beans, rinsed and drained
2 large garlic cloves, roasted
salt and freshly ground black pepper to season
In the bowl of a processor place the butterbeans and pulse a few times to break them down a little. Then add the cauliflower and cut open the garlic and squeeze the creamy centres into the mix. Season with a pinch of salt and lots of freshly ground black pepper. Store in a airtight container in the fridge until needed.
Enjoy!
~R~
