White Beans in Cauliflower Cream Sauce Recipe
White beans in Cauliflower Cream Sauce with artichokes, garlic, miso, lemon, and fresh herbs. An easy, satisfying vegan dinner without heavy cream, butter, or added oil.
Servings: 3 servings
Calories: 373kcal
Equipment
- Blender
- Saucepan
Ingredients
- 3 cups cauliflower florets (about one medium head, or 300 grams)
- 3 cloves garlic
- 1 cup artichoke hearts drained, preferably packed in water
- 3 tablespoons nutritional yeast
- 1 teaspoon stone-ground mustard or Dijon
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- ½ cup unsweetened nondairy milk or vegetable broth, plus more as needed
- 3 cups cooked white beans drained and rinsed if canned
- 1 ½ tablespoons white miso or to taste
- 2 tablespoons water for dissolving the miso
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill optional
- 2 tablespoons chopped fresh chives or scallions optional
- ½ teaspoon lemon zest about one small lemon
- 2 tablespoons fresh lemon juice about one small lemon
Instructions
- Cut the Cauliflower. Cut the cauliflower into evenly sized, medium-sized florets so they steam at the same rate.
- Steam the Cauliflower. Steam for about 10 to 12 minutes, until very tender—it should mash easily with a fork. Optional: Add the garlic during the final 5 minutes to mellow its flavor. Drain well so excess water doesn’t thin the cauliflower cream sauce.
- Blend the Cauliflower Cream Sauce. Transfer the cauliflower and garlic to a blender. Add the artichoke hearts, nutritional yeast, mustard, onion powder, black pepper, and nondairy milk or broth. Blend until completely smooth, adding more liquid only as needed for a thick but pourable sauce.
- Warm the Cauliflower Cream Sauce. Pour the blended sauce into a large skillet and warm over medium-low heat, stirring occasionally.
- Add the White Beans. Gently fold the beans into the warm sauce and cook for about 5 to 7 minutes, until heated through. Add a splash of water or broth if needed to loosen the sauce.
- Dissolve the Miso. In a small bowl, stir the miso with the water until smooth.
- Finish Off the Heat. Remove the skillet from the stove and let cool slightly. Stir in the fresh herbs, lemon zest, lemon juice, and dissolved miso to taste. Serve with a sprinkle of fresh herbs,
Notes
Why finish off the heat? Add lemon juice, zest, and miso after the sauce cools slightly to help preserve vitamin C, fresh citrus aroma, and any live cultures in unpasteurized miso.
For serving: Serve with amaranth, quinoa, or a grain of your choice. Top with roasted delicata squash for a delicious balance of sweet and savory.
Nutrition
Calories: 373kcal | Carbohydrates: 64g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 365mg | Potassium: 1775mg | Fiber: 19g | Sugar: 3g | Calcium: 270mg | Iron: 9mg
