Cauliflower & Bean Mash Crostini

If you’ve never had roasted cauliflower, you are in for a revelation. There is something about the process of roasting cauliflower that transforms this usually overlooked vegetable into a sweet, crispy and delicious treat. I decided to pair the caramelized cauliflower with a bean mash. This is my mom’s recipe for delicious beans that you can eat basically with anything your mind craves: rice, bread, veggies. Healthy and soulful, this crostino is what you want to eat after a long day when in need of something comforting.

And as a bonus, this is a vegan crostino that will please meat eaters and vegetarians alike.

Wine tip: Chardonnay

Cauliflower & Bean Mash Crostini


  • 1 medium size cauliflower chopped in florets
  • 1 can of cannellini beans drained
  • 1 clove of garlic grated
  • 1 shallot finely chopped
  • ¼ red chili finely chopped
  • 1 tablespoon chopped flat-leaf parsley
  • ¼ cup of water or chicken stock
  • Salt and pepper to taste
  • ½ teaspoon lemon zest
  • Olive oil


Preheat oven to 190 C degrees. Place cauliflower in a bowl and add enough olive oil to coat (a few tablespoons). Season with salt and pepper and toss gently until evenly coated.

Transfer cauliflower pieces to a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Set aside.

Set a pan on medium high heat. Heat the olive oil in a saucepan and add the shallots. Cook gently for 5 mins, then add the garlic and the chili and cook for another 2 mins until soft. Add the drained cannellini beans and stir. Add a pinch of salt and pepper. Once mixed, mash the mixture roughly, adding a little stock or water to loosen. Stir in the chopped parsley and the lemon zest. Adjust seasoning. Set aside.

Add 1 tablespoon olive oil to a grill pan on medium high heat. Add the bread slices and grill on both sides. Once golden all over, remove from the heat.


Add a tablespoon of the bean mash to the toasted bread. Top with roasted cauliflower. Decorate with fresh parsley and fresh chili (if you like it extra spicy). Drizzle with olive oil. Serve room temperature.

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