A version of this post also ran in The Tennessean.
Bon Appetit is a great magazine. If you’ve read my blog for very long you’ll know I often post adaptations of their recipes. Not only are the recipes great (and more straightforward and unfussy than you might think), but I also look forward to the photography and styling, culture and travel stories, and prep school guide (their how-to section). To give you an idea, here’s a quick roundup of some of their most recent non-recipe articles.
Interview with Ricky Gervais on favorite foods, including his love affair with cheese.
Where to eat and drink in downtown Los Angeles (the business district is experiencing a revitalization.)
Andrew Zimmerman on mastering culinary social media.
Sometime last year I encountered a version of this recipe in the magazine. It’s a combination of roasted cauliflower, gigante beans (giant buttery white beans), parsley, and a delightful homemade mustard-lemon vinaigrette. It was so tasty it even made it onto our Thanksgiving table this year. The original recipe calls includes barley and leaves out the spinach and sunflower seeds, but I adapted it to suit what I had on hand.
I served this with a piece of tilapia and called it a night. Enjoy!
Cauliflower Gigante Bean Salad with Lemon-Mustard Vinaigrette
Yield: 4 servings
Total Time: 25 minutes-ish
This is a great recipe for weeknights or for entertaining. It comes together quickly and is a little something different. As per usual, I like it because it contains inexpensive ingredients, is healthy, and doesn't require meat to be delicious.
1 head cauliflower, leaves removed, florets cut into uniform pieces
5 tablespoon extra virgin olive oil, divided
Kosher salt and freshly ground pepper
zest of one lemon
juice of one lemon
1 tablespoon Dijon mustard
1 tablespoon mayo
1 can gigante, butter or white beans, rinsed and drained
1 cup fresh spinach, chopped (I estimate this to be a good-sized handful)
1/2 cup fresh parsley, chopped
1/4 to 1/2 cup sunflower seeds
Preheat oven to 450 degrees F. Toss cauliflower with 1 tablespoon olive oil and salt and pepper to taste. Roast on a rimmed baking sheet for 20 minutes or so, until edges look crispy and browned.
Meanwhile, make dressing. In a 1/2 pint jar (or any small-ish jar with a tight-fitting lid), combine lemon zest and juice, mustard, mayo and remaining olive oil. Screw lid on and shake well to emulsify. Season to taste with salt and pepper.
In a large bowl combine roasted cauliflower with beans, spinach, parsley and sunflower seeds. Pour on dressing and toss with tongs to combine. Serve immediately (while cauliflower is still warm) or at room temperature.
This recipe was adapted from the Warm Cauliflower and Herbed Barley Salad from Bon Appetit Magazine, March 2013.