for 4 portions

Bean puree

2 tin	giant white beans (approx. 415 g each), rinsed and drained
1	garlic clove
1 dl	water
2 tbsp	olive oil
2 tsp	mustard
¾ tsp	salt

Cauliflower

700 g	cauliflower X
8 sprig	thyme
2 tsp	ground cumin
2 tsp	garlic powder
2 tsp	smoked paprika
1 tsp	salt
3 tbsp	olive oil
2 tbsp	soy sauce
2 tbsp	unsalted peanuts
1	red onion, cut into thin rings

How it's done

Bean puree

Place the beans in a measuring cup along with all the other ingredients up to and including the salt, puree until smooth.

Cauliflower

In a bowl, mix the cauliflower with all the other ingredients up to and including the salt. Heat the oil in a wide non-stick frying pan. Reduce the heat, fry the cauliflower for approx. 10 mins., turning occasionally. Add the soy sauce, mix. Spoon the bean puree onto plates. Arrange the cauliflower on top. Briefly toast the peanuts in the same pan, sprinkle on top, garnish with onion rings.

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