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Lunch recipe · from the recipe book

Parmesan Cauliflower and White Bean Mash

A silky, savory mash of tender cauliflower and creamy white beans, folded with nutty Parmesan, garlic-infused olive oil and fresh thyme notes.

Parmesan Cauliflower and White Bean Mash

Ingredients

  • 1 medium head600 gCauliflowercut into florets
  • 1 cup180 gWhite beans, canned, drained and rinsed
  • 6⅓ cups1,500 gWater
  • 1½ tbsp20 gOlive oil
  • 3 cloves9 gGarlicthinly sliced
  • 1 tsp1 gDried thyme
  • ⅓ cup grated40 gGrated Parmesan
  • ¼ cup (60 ml)60 gMilk, 2%warmed
  • 1½ tsp8 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ tbsp chopped6 gFresh parsleyfinely chopped

Steps

  1. Cut the cauliflower into florets, slice the garlic, chop the parsley and gently warm the milk.
  2. Bring the water to a boil in a large pot, add the cauliflower and simmer 10 to 12 minutes until very tender.
  3. Add the white beans for the last 2 minutes to warm through, then drain well in a colander and let steam dry for 2 minutes.
  4. Return the empty pot to low heat, add the olive oil and garlic and cook 1 to 2 minutes until fragrant and pale golden; stir in the thyme.
  5. Return the cauliflower and white beans to the pot and mash with a potato masher until mostly smooth.
  6. Stir in the warm milk, the parmesan, lemon juice, salt and black pepper until creamy.
  7. Spoon into a serving bowl and scatter the parsley over the top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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