Equipment
Ingredients
Vegetable Base
- 300 g cauliflower, cut into small florets
- 200 g maris piper potatoes, peeled and cubed
- 3 garlic, peeled, whole
Cream & Flavor Additions
- 240 g cannellini beans, canned, rinsed and drained
- 60 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 5 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 128 kcal
- Protein
- 6 g
- Carbohydrates
- 17 g
- Fat
- 6 g
- Fiber
- 4 g
- Sugar
- 1 g
- Sodium
- 313 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 393 mg
- Calcium
- 50 mg
- Iron
- 2.2 mg
- Magnesium
- 40 mg
- Phosphorus
- 78 mg
- Zinc
- 0.8 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 18 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.4 mg
- Folate
- 21 mcg
- Water
- 47 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the cauliflower florets, cubed potatoes, and whole garlic cloves into a medium saucepan. Cover completely with cold water and add a generous pinch of salt.
Bring the water to a boil at 100°C/212°F over medium-high heat. Once boiling, reduce the heat to maintain a simmer until the vegetables are completely soft and yield easily to a fork.
Drain the vegetables thoroughly in a colander. Leave them to steam dry in the colander for 5 minutes to allow excess moisture to evaporate.
Transfer the warm vegetables into a food processor. Add the rinsed cannellini beans, extra virgin olive oil, lemon juice, salt, and black pepper.
Blend the mixture until it becomes completely smooth and creamy. Stop to scrape down the sides of the bowl as needed to ensure an even texture.
Chef's Notes
- Steaming the vegetables instead of boiling them concentrates their natural flavor and eliminates the risk of a waterlogged spread.
- Use the highest quality extra virgin olive oil you have on hand for the blending stage, as its fruity and peppery notes provide the backbone of the flavor profile.
- For an elevated presentation, serve warm with a drizzle of olive oil, a dusting of smoked paprika, and toasted sourdough soldiers on the side.
- The residual heat from the boiled vegetables warms the canned beans during processing, which helps achieve a smoother emulsion with the olive oil.
Storage
Refrigerator: 5 days — Store in an airtight container. The surface may oxidize slightly; stir before serving.
Freezer: 1 month — Freezing may slightly alter the texture. Whisk thoroughly after thawing to restore emulsion.
Reheating: Serve at room temperature or warm gently in a saucepan over low heat.
Troubleshooting
Spread is too thin or watery
Cause: Vegetables retained too much cooking water
Fix: Transfer the spread to a wide skillet and cook gently over low heat, stirring constantly, until excess moisture evaporates
Prevention: Allow the boiled vegetables to steam dry in the colander for a full 5 minutes before blending
Texture is gummy or gluey
Cause: Overworking the potatoes in the food processor
Fix: Cannot be completely fixed once starches are overworked, but folding in a splash of warm water or olive oil by hand can loosen it slightly
Prevention: Blend only until just smooth, avoiding prolonged processing
Cultural Context
While blending white beans and olive oil is traditionally a Mediterranean technique, the addition of hardy root vegetables like potatoes and brassicas like cauliflower gives this recipe a distinctly British, rustic character. It functions beautifully as a modern pub-style appetizer, bridging the gap between a classic potato mash and a Mediterranean hummus.
