5 Farmdrop products in this recipe
Pre-heat the oven to 180C. Remove the leaves from the cauliflower and break into florets. Place in a large baking tray and mix with a glug of olive oil, 1 tbsp cumin, 1 tsp chilli flakes and salt and pepper. Pop in the oven for 20 minutes until charred but still with a bite.
Whilst the cauliflower is cooking, toast the pine nuts in a frying pan and set aside.
Drain the cannellini beans and tip into a saucepan with a good glug of olive oil, the garlic, parsley, salt and pepper. Warm through and mash with a fork, or if you like a smoother consistency use a stick blender.
Divide the mash between four plates and top with cauliflower and pine nuts.
From your larder