Name: Mediterranean Cauliflower & White-Bean Stew
Yield: Serves 4–6
Ingredients: 1 medium head cauliflower, cut into bite-size florets; 2 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed; 1 medium yellow onion, diced; 2 medium carrots, sliced; 2 celery stalks, sliced; 4 garlic cloves, minced; 1 (14.5-ounce) can no-salt-added diced tomatoes; 3 cups low-sodium vegetable broth; 1 tablespoon extra-virgin olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon smoked paprika; ¼ teaspoon crushed red-pepper flakes, optional; ½ teaspoon fine sea salt, or to taste; ¼ teaspoon black pepper; 3 cups chopped kale or baby spinach; Juice of 1 lemon; ½ cup chopped fresh parsley; 2 tablespoons chopped walnuts, optional

Directions

Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the onion, carrots and celery. Cook for 7–8 minutes, stirring occasionally, until they begin to soften.
Add the garlic, oregano, thyme, smoked paprika and red-pepper flakes. Cook for about 30 seconds.
Add the cauliflower, diced tomatoes, vegetable broth, salt and black pepper. Bring to a gentle boil.
Reduce the heat, cover and simmer for 12–15 minutes, until the cauliflower is nearly tender.
Add the white beans and simmer uncovered for another 8–10 minutes. For a thicker, creamier stew, mash about ½ cup of the beans against the side of the pot and stir them back into the broth.
Add the kale and cook for 3–5 minutes. If using baby spinach, cook it for only 1–2 minutes.
Remove from the heat. Stir in the lemon juice and parsley. Taste and adjust the salt, pepper and lemon. Garnish with walnuts or extra parsley, if desired.

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