WHITE BEAN AND CAULIFLOWER MASH

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There’s no need to bring a bottle when Andrew and Rozy Gunn of Iona Vineyards (iona.co.za) invite you over for a meal

WHITE BEAN AND CAULIFLOWER MASH

INGREDIENTS

  • 30ml olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tin (450g) of butter beans
  • 2 small heads cauliflower, boiled until tender, but not waterlogged
  • 45ml mascarpone or a little milk and butter
  • salt and white pepper, to taste
  • 15–30ml truffle oil, to taste
  • 1 head garlic, halved horizontally and grilled until nicely coloured, for garnish

METHOD

1. Heat the olive oil in a pan, then sauté the onions and garlic until translucent but not browned. Add the drained butter beans, cauliflower and mascarpone (or milk and butter) and using a handheld blender, blend until you have a chunky mash. Season to taste.
2. To serve: transfer the mash into a clean serving bowl. Drizzle with a small stream of truffle oil and garnish with the grilled garlic halves. Serve piping hot.

Cook’s note: Served with some sautéed mushrooms and boiled artichokes, this mash makes a splendid vegetarian main course.

This recipe serves 4 – 6.