White fruits and vegetables contain a range of health-promoting phytochemicals such as allicin (found in garlic) which is known for its antiviral and antibacterial properties. But we shouldn’t forget the white meats so important to our protein quotient. 

White Bean and Cauliflower Mash

INGREDIENTS:​

• 1 medium onion, chopped
• 2 cloves garlic, finely chopped

• 1 tbsp EVOO
• 2 cans (440g/15.5 oz each) cannellini (white kidney) beans

• 1 head cauliflower, cut into florets

• Sliced fresh spring (green) onions or parsley
• 1/2 cup vegetable stock
 (or chicken stock for meat eaters)
• Salt and pepper


METHOD:

• In a medium skillet, heat the onion, garlic and olive oil over medium heat. Cook, stirring frequently, for 2 to 5 minutes or until tender and beginning to brown; set aside to cool completely.
• Meanwhile, place an inch of water in a medium saucepan and bring to a simmer over medium-high heat. Place the cauliflower in a steam basket in the saucepan. Cover and steam until fork tender, 6 to 8 minutes. Remove and set aside to cool slightly.
• In the bowl of a food processor combine the onion and garlic mixture, cauliflower and beans; purée until smooth. Add the stock and purée until smooth. Serve warm or at room temperature.