Cauliflower-Carrot Bean Bake with Ginger and Garlic
Okay, y’all. Here’s another one. The possibilities are so endless, I just keep on going. But I do promise you no more on this blog as I’m in the process of creating a blog just for bean bakes. I’ll keep you posted!
In the meantime, this bean bake is amazing, and not only because it’s a bright yellow-orange. (At last, a pretty bean bake!) The taste is also terrific!
It’s neither cauliflower nor carrot, but a delicious, rich mix with a tang of ginger and a hint of garlic. For meat-eaters, it would be a great complement to a roast beef or steak.
I wish I had better words to describe the flavour. But this, I find is the cook’s bean-bake dilemma: the beans absorb and/or enhance flavours in unexpected and indescribable ways. In fact, I was afraid that this bean bake might be bland; hence the sprinkle of grated cheese. But it didn’t need the additional seasoning. It was very, very good just on its own.
By the way, I’m on my 5th attempt with kiwi, trying to get the right mix of taste and texture. Upwards and onwards!
Makes 8 servings
Cooking tip: I used equal amounts of both vegetables, but feel free to use a different ratio. It would likely alter the taste somewhat in the direction of the larger amount of cauliflower or carrot.
- 2 cups white navy beans (19 oz. can), drained and rinsed
- 1 cup cauliflower, cooked
- 1 cup carrots, cooked
- 3 eggs (don’t use a substitute)
- 1½1 tsp. baking powder
- 1½ tsps. minced ginger
- ¾ tsp. minced garlic
- Hot sauce (optional: I didn’t add any, but if you want this hotter, start with ½ tsp. and keep tasting.)
- ¼ tsp. salt
- Cooking spray
- Put all ingredients into a food processor and blend until smooth.
- Spray an 8″ or 9″ springform pan or a 9″x 9″ pan with cooking spray.
- Pour in batter; it will be thick but flow easily.
- Bake in 350° F oven for 40-45 minutes or until a knife inserted in the center comes out clean.
- Serve warm.
For Weight Watchers: A 1/8 slice is 2 points in the PowerPoints program.