White Beans with Roasted Cauliflower

Prep Time30

Cook Time30

Bean Soaking6

Total Time7

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: California

Keyword: Dry Beans, Inspired by New York Times, Roasted Vegetables, Vegan

Servings: servings

Calories: 392kcal

Soak the beans in 1.5% salinity water for 6-8 hours, ideally. (If not soaked, switch to pressure-cooker method for next step and cook for 20-40 minutes under pressure, depending on the bean.)
½ lb dry white beans (e.g., Buckeye)
Drain the soaked beans. To a large sauce pot, add the drained beans and lots of water, enough to cover by two inches. Add the bay leaf. Cover and heat over high until boiling (and turn down to keep hearty boil but not overflow the pot). Boil heartily for 10 minutes, then turn heat to just above low, so you have a steady simmer. Cook for at least 20 minutes, and up to an hour, checking at regular intervals if the beans are cooked through. When fully cooked, drain and set aside.
1 bay leaf

Once you start the beans, prepare the cauliflower by trimming and cutting. Preheat the oven to 400ºF. Put cauliflower on a rimmed baking sheet and toss with 1 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Roast for 20-25 minutes until nicely cooked and developing some browned bits. Set aside to cool.
1 lb cauliflower, 1 tbsp olive oil, 1 tsp salt, 1 tsp ground black pepper
Prep the other salad ingredients. Celery can go into the ultimate salad bowl. The scallions and parsley (if using) should be kept separate, ideally.
1 cup celery, 3 tbsp parsley, 3 tbsp green onions

In a medium bowl, place all dressing ingredients (minus the salt and pepper for now). Whisk well to combine. Season to taste with salt and pepper.
1 large shallot, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp ground fennel seed, ¼ cup olive oil, 1 tsp salt, 1 tsp ground black pepper

Once the beans and cauliflower and done, and hopefully have cooled some, add to the bowl with the celery. Gently toss with the dressing. Let it rest for 30 minutes so the flavors combine. Then add the green onions and parsley (if using). Toss again. Serve chilled or at room temperature.

Makes 4 servings