All the warming goodness of cauliflower cheese, but beans, so better…
Ingredients
Makes 2-3 portions
Half a cauliflower, cut into small florets
650g cooked butter beans
1 large leek, sliced
1 tbsp creme fraiche
2 tbsp grated mature cheddar
Half a lemon
Olive oil or butter
A few sprigs thyme
Salt & pepper
Recipe
1. In a medium pan sweat the leeks in oil until softened, stir in some picked thyme, the butter beans and a cup of water or veg stock. Simmer over a medium heat, stirring regularly until it is very creamy and starchy. Stir in the cheese, creme fraiche, lemon & season to taste
2. Colour the cauliflower in butter over a medium heat. When the underside is coloured add a few sprigs of thyme, turn down the heat and move around the pan until tender. Add salt to taste
3. Spoon the beans into bowls, top with cauliflower & lemon zest
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