Cranberry Bean and Cauliflower Spread on Toasted Bread
A canny starter for entertaining, because you can make all the components in advance and assemble them just before your guests arrive. You could also serve this as a dip with crudites, pitta slices or tortilla chips. The sprinkle of fresh herbs is a must for the visuals
500g cauliflower, cut into florets
300g drained, cooked cranberry beans
1 tablespoon capers
1 oil-packed anchovy fillet (optional)
Salt and freshly ground pepper
½ inch/1cm thick slices crusty artisan bread (1 per person if the loaf is fat or round, 2 if the loaf is smaller)
Extra-virgin olive oil for brushing and drizzling
Chopped fresh flat-leaf parsley for garnishing
Makes 8 to 10 starter servings
Preheat the oven to 200C.
Place a steamer over (but not touching) water in a large saucepan. Add the cauliflower, bring to a boil, and cook until soft, about 6 minutes. Remove the cauliflower from the pan, reserving some of the water, and let the cauliflower cool slightly.
Put the cauliflower, beans, capers, anchovy (if using) and a pinch each of salt and pepper in a food processor or blender. Blend until smooth. You may need to stir the mixture with a spatula to get the blades going but try to avoid adding more liquid. If you need more liquid, use the reserved steaming water. Transfer to a bowl. Taste and adjust the seasonings.
Brush the bread slices with olive oil. Arrange the slices on a baking sheet and toast in the oven until crisp but still tender inside, about 7 minutes.
Spread the bean mixture on the toasted bread. Sprinkle with parsley and then drizzle with olive oil. Serve on a large platter.