Cacio e pepe beans with roasted cauliflower
Today we are making the famous cacio e pepe pasta in another version. This cheesy side dish will win everyone over. Creamy white beans with lots of black pepper and vegan cheese, then topped of with crispy roasted cauliflower. This recipe is actually a take on our well loved “rigatoni cacio e pepe” from the restaurant which is also topped of with cauliflower for that extra veg ;).
RECIPE
this serves 4 as a side dish.
Ingredients
800 gr of white beans, canned
500 ml of vegetable stock
100 gr of vegan parmesan cheese, this is my favorite brand
a few fresh sage leaves
1 large shallots, sliced
2 large garlic cloves, minced
olive oil
salt
black peppercorns, as much as you want
pinch of nutmeg
one small head of cauliflower
Instructions
Start by heating up some olive oil in a pot.
Add the shallots, garlic and sage.
Fry for a few minutes until fragrant, keep an eye on the garlic that is doesn’t burn.
Add the beans, you don’t have to rinse them.
Add the vegetable stock and leave to simmer until the vegetable stock is reduced and the beans are creamy.
Meanwhile cut the cauliflower into florets, season with salt, pepper and nutmeg and roast in the oven (180°C) for 30 minutes until golden and crispy.
Once the beans are ready, crush in a mortar and pestle how many peppercorns you want in a fine powder.
Add the crushed pepper to the beans along with the grated parmesan cheese.
Stir to combine and serve with the roasted cauliflower on top.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
