Cauliflower and Cannellini Bean Mash

If you're looking for a creamy alternative to mashed potatoes, this cauliflower and cannellini bean mash is a delicious choice. It's naturally low in carbohydrates, vegan and gluten-free, yet still smooth and satisfying enough to serve with a wide variety of main courses. The cannellini beans make the mash creamier while adding plant-based protein and fibre. If you'd like an even richer, higher-protein version, stir in a little Greek yoghurt or crumble in some feta, Parmesan, Gruyère or mature Cheddar just before serving. It's a versatile side dish that pairs equally well with roast or grilled meat, fish or roasted vegetables, making it suitable for both everyday meals and Sunday lunches.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 4 people

Cuisine: Greek

Calories: 1234

Ingredients Method

Ingredients

1 cauliflower cut into florets
1 x 400g tin cannellini beans drained and rinsed
1 garlic clove minced
1 stock cube
1 bay leaf
1 handful fresh parsley or basil chopped
1 knob of butter or a dairy-free alternative
Optional: Grated Parmesan Crumbled feta, Greek yoghurt, grated Gruyère or mature Cheddar

Method

Place the cauliflower florets in a saucepan and add enough water to cover them.
Add the stock cube and bay leaf, bring to the boil, then reduce the heat and simmer for 5 minutes.
Add the cannellini beans and continue cooking for another 5 minutes, or until the cauliflower is completely tender.
Remove the bay leaf and drain, reserving a little of the cooking liquid.
Using a stick blender or potato masher, blend the cauliflower and beans until smooth, adding a little of the reserved cooking liquid to reach your preferred consistency.
Stir in the minced garlic, butter and the chopped herbs.
If using, mix in the Parmesan, feta, Greek yoghurt or another cheese until melted or well combined.
Season with salt and freshly ground black pepper to taste and serve warm.