Cauliflower with Cassoulet Beans and Capers
I somehow landed a copy of Omar Allibhoy’s Spanish Made Simple and while I wasn’t expecting much, several of the recipes have become favorites. It’s good! It isn’t a definitive guide to the...
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Cooking tools:
- Pepper mill
- Oven
- Stove
- Baking sheet
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
Ingredients
- 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
- 1 1/2 cups cooked Rancho Gordo Cassoulet or Alubia Blanca beans
- Chopped fresh flat-leaf parsley
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