Cauliflower and white bean stew is a one of those no-fuss, mid-week meals I’ve been making for years.
There’s something vaguely Mediterranean about it – Spanish or maybe Greek – which can be played up by adding smoked paprika, or a scattering of crumbled feta. But generally I just make it as below.
It took awhile for the girls to warm to it (courgette has always been a hard sell for some reason), but they eat it happily now. Continue reading
Ten More Bites 