• 1 large head of cauliflower, broken into florets and leaves reserved
  • 4 tablespoons extra virgin olive oil (divided use)
  • Salt
  • Pepper
  • 5 garlic cloves, sliced
  • 5 tablespoons drained capers
  • 1 teaspoon cumin seeds
  • 1 teaspoon sweet pimentón (sweet smoked paprika)
  • 3 1/2 tablespoons Jerez sherry vinegar (used champagne vinegar)
  • 1 1/2 cups cooked Rancho Gordo Cassoulet or Alubia Blanca beans
  • Chopped fresh flat-leaf parsley


Heat oven to 450’. In a large bowl, toss the cauliflower florets with 2 tablespoons of the olive oil, a pinch of salt and ground pepper. Transfer cauliflower to a rimmed baking sheet and roast in the oven for 10-20 minutes . Remove and set aside. In a large skillet over medium high heat, combine the remaining olive oil, reserved cauliflower leaves, garlic, capers, and cumin seeds. When the garlic turns golden, add the paprika, stir well and then add the vinegar. Cook to reduce the liquid a bit, about 30 minutes. Reduce heat and add cooked beans, stir for a few minutes then add cauliflower. Mix well and lastly, sprinkle with parsley and serve.

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