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Roasted Cauliflower & Cannellini Bean Meuniere

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SERVING SIZE: 2


Ingredients
  • 2 tablespoons Olive Oil
  • 1 Cauliflower, cut into florets
  • 2 cups Furmano's White Kidney Beans, Drained
  • 1/4 cup Grated Parmesan Cheese
  • 2 tablespoons Olive Oil
  • 2 Sliced Garlic Cloves
  • 1 One bunch chopped kale, ribs removed
  • 1/4 cup Water
  • 1/4 cup Butter
  • 1 Parsley, Chopped
  • 1 Lemon
  • 1 tablespoon Capers, chopped
  • 2 Eggs, over light
  • 1 Shallot, chopped
Preparation
  1. Preheat oven to 500 degrees.
  2. In a large bowl, add chopped cauliflower, Furmano's White Kidney Beans, and olive oil. Toss to coat with oil. Place on a large sheet pan and roast in the oven for 20 minutes, stirring half way or until golden brown and tender.
  3. Before removing from oven add parmesan cheese and roast an additional 5 minutes.
  4. While cauliflower is roasting, place large sautee pan over medium heat. Add olive oil.
  5. Saute garlic and shallots until translucent. Add kale and saute for 1 minute to wilt.
  6. Add water and cook for another 8 minutes to fully wilt kale.
  7. In a seperate pan over medium high heat, add butter and cook until it just starts turning brown. Remove from heat.
  8. Add juice from lemon, parsley, and capers. Mix to combine.
  9. Combine roasted cauliflower, kale and sauce. Top with over light egg when serving.
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