Cauliflower & bean purée

White bean & cauliflower purée (English)
Purée de haricots blancs et de chou-fleur (en français en train de faire)

Serves 6-8 people (as a canapé)

200g raw, cauliflower florets
230g cooked white beans (cannellini or haricot)
2 cloves of garlic, peeled and crushed or finely chopped
3-4 tbsp olive oil
2 tbsp lemon juice
Sea salt and fresh ground black pepper

Steam the cauliflower florets over boiling water for 3-4 minutes. Set to one side to cool.
In a food processor add the beans, crushed garlic and cauliflower florets. Mix together for 30 seconds or so.
Then add the olive oil, lemon juice and mix again.
Taste and season with sea salt and black pepper, adding extra lemon juice or olive oil to taste.
Serve as a canapé or small starter with crostini or vegetable crudités.