Equipment
Ingredients
Vegetable Base
- 300 g cauliflower, cut into small florets
- 200 g maris piper potatoes, peeled and cubed
- 3 garlic, peeled, whole
Cream & Flavor Additions
- 240 g cannellini beans, canned, rinsed and drained
- 60 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 5 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Place the cauliflower florets, cubed potatoes, and whole garlic cloves into a medium saucepan. Cover completely with cold water and add a generous pinch of salt.
Bring the water to a boil at 100°C/212°F over medium-high heat. Once boiling, reduce the heat to maintain a simmer until the vegetables are completely soft and yield easily to a fork.
Drain the vegetables thoroughly in a colander. Leave them to steam dry in the colander for 5 minutes to allow excess moisture to evaporate.
Transfer the warm vegetables into a food processor. Add the rinsed cannellini beans, extra virgin olive oil, lemon juice, salt, and black pepper.
Blend the mixture until it becomes completely smooth and creamy. Stop to scrape down the sides of the bowl as needed to ensure an even texture.
Chef's Notes
- Steaming the vegetables instead of boiling them concentrates their natural flavor and eliminates the risk of a waterlogged spread.
- Use the highest quality extra virgin olive oil you have on hand for the blending stage, as its fruity and peppery notes provide the backbone of the flavor profile.
- For an elevated presentation, serve warm with a drizzle of olive oil, a dusting of smoked paprika, and toasted sourdough soldiers on the side.
- The residual heat from the boiled vegetables warms the canned beans during processing, which helps achieve a smoother emulsion with the olive oil.
Storage
Refrigerator: 5 days — Store in an airtight container. The surface may oxidize slightly; stir before serving.
Freezer: 1 month — Freezing may slightly alter the texture. Whisk thoroughly after thawing to restore emulsion.
Reheating: Serve at room temperature or warm gently in a saucepan over low heat.
