1 onion thinly sliced
3 tbsp olive oil
400 g can cannellini beans
15 g almonds
50 g cooked spinach
Pinch of chilli powder
1 tsp lemon zest
Salt and pepper
Pre-heat the oven to 180°. Remove all the leaves from the cauliflower and trim the stalk. Cook the whole cauliflower in boiling water for 3 mins, drain and refresh in cold water.
Cut the cauliflower into 2 cm thick slices and place on a baking tray. Some florets will fall off, but arrange them on the tray alongside the slices. Mix 1 tbsp oil with the chilli powder and brush onto the cauliflower and cook in the oven, until browned and tender, when pierced with a knife.
Put 1 tbsp oil in a frying pan and cook the onion, until browned and crisp, then set aside on kitchen roll, to remove excess oil.
Toast the almonds in a dry pan until golden brown, being careful not to burn them.
Blitz the spinach, lemon zest, almonds, remaining oil and plenty salt and pepper, until you get a smooth green pesto.
Drain the cannellini beans, reserving 2 tbsp of their liquid, place in a pan and mash with a potato masher, then mix in the pesto and warm through.
Divide the pesto mash between two plates, top with the cauliflower and crispy onions and to add more colour I served with roast cherry tomatoes.