Recipe for a vivid cauliflower and white bean puree
Serves four
1 head of cauliflower, cut into florets
400g can butter beans, drained
1 heaped tsp tahini
2 tsp olive oil
A small bunch of chives
Salt and freshly ground pepper
Steam, boil or microwave the cauliflower until just tender.
Put the cauliflower into a blender and add the beans. Blend to a coarse puree (or a smoother texture if you prefer).
Add the tahini, olive oil and seasoning and blend again briefly.
Stir the chives through the mash just before serving.