Roasted Cauliflower with Sausage, White Beans, and Bread Crumbs
Yields 4-6 servings
from Chef Tandy Wilson of City House in Nashville, TN
2 cups dry white beans, soaked overnight
1 tablespoon salt, plus more to season
4 cups hand-crumbled day-old bread
Extra virgin olive oil
1 head cauliflower, cut into florets
1/2 yellow onion, medium diced
5 cloves garlic, chopped
1 teaspoon dry oregano
½ teaspoon chili flakes
1 pound pork sausage, removed from casing
To cook the beans, drain them and place in a small pot. Cover beans with water, place over high heat, and bring to a boil. Skim the foam, reduce heat to a light simmer, and season with 1 tablespoon of salt. Simmer until tender, stirring occasionally, and keep them covered with hot water. Be patient as this can take a while. Note: beans can be prepared 3 days ahead, only save enough cooking liquid to just cover the beans.
To make bread crumbs, preheat oven to 250 degrees. Spread crumbled bread on a baking sheet and bake until completely dry. Place a sauté pan over medium heat, add 2 tablespoons olive oil and then add the dry bread. Toast, stirring constantly, until deep golden brown. Season with salt and dry on a paper towel. Note: bread crumbs can be made ahead and can be stored in an airtight container for up to 1 week.
To roast cauliflower, preheat oven to 425 degrees. Place cauliflower florets on a baking sheet in a single layer. Season with salt and olive oil and roast for 10–15 minutes, until charred and tender. Set aside.
To assemble dish, sweat onion over medium-high heat in a soup pot until translucent, about 10 minutes. Add the garlic and cook 3 minutes, stirring regularly. Add the oregano and chili flakes and cook 3 minutes more.
Add sausage and smash it while it cooks with the back of a wooden spoon. Simmer until just cooked, 1–3 minutes.
Add beans with their cooking liquid, then add roasted cauliflower. Lower heat and simmer for 10 minutes. Spoon into bowls, drizzle with oil, and top with bread crumbs.