Monday, 21 November 2011

Rocket and Roses Roasted Cauliflower, Roasted Garlic & Butter Bean Pate/Spread

Kitchen Play List: Whitesnake ~ Here I Go Again
                                     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 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.

Rocket and Roses Roasted Cauliflower, Roasted Garlic and Butter Bean Pate ~ Tastes good on pumpernickel bread too!
Rocket and Roses Roasted Cauliflower, Roasted Garlic 
& 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.