GOLDEN BEANS WITH CAULIFLOWER SKORDALIA - Cuisine Magazine - From New Zealand to the World

Ingredients

• ¼ cup olive oil
• 2 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 3 cups cooked butter beans or 2 x 400g tins, rinsed and drained well
• juice of ½ lemon
• ½ cup whole green olives, pitted
• ¼ cup lightly toasted almonds, roughly chopped
• handful each of mint leaves and flat-leafed parsley
• extra virgin olive oil, to drizzle
• FOR THE CAULIFLOWER SKORDALIA
• ½ medium cauliflower, cut into florets
• ¼ cup extra virgin olive oil
• 3 tablespoons ground almonds
• 1 clove garlic
• juice of 1 lemon
• FOR THE QUICK PICKLED RED ONION
• ½ red onion, finely sliced
• ½ teaspoon fine sea salt