2 tbls olive oil, ghee or grass-fed butter
1/4 – 1/2 head cauliflower
1 head garlic
1 cup unflavored almond or other non-dairy milk
2 cups beef or veggie broth
1 can chickpeas + liquid
1 can northern white beans
1/4 tsp each ground sage, thyme and parsley
1/4 tsp pink salt
handful or two of torn greens
Toasted toasted bread
Toppings: Lemon, Parmesan cheese, red pepper flakes, extra virgin olive oil, flaky sea salt
Preheat oven to 350 degrees. Slice the garlic in half crosswise. Separate the cauliflower into florets, toss with 1 tbls oil and a few pinches of salt on a sheet pan. Set one half of the garlic in the middle of the sheet pan cut side down, rubbing a little oil on the cut side first.
Warm remaining tablespoon oil over medium heat. Set second half of the garlic head cut-side down into the oil. Simmer just a minute or two until lightly golden.
Add the beans, milk, broth and seasoning. Lightly simmer on low for about 45 minutes. Stir in greens and let wilt for a minute. If the stew is a little too liquidy, smash a few of the beans to thicken it up. If the Humble stew is a little thick, stir in a little more liquid.
Remove cauliflower from the oven. Spread roasted garlic on toasted bread and set in a bowl, adding a scoop of the stew and a few of the roasted cauliflower florets. Squeeze lemon over the top, add a drizzle of olive oil, a pinch of flaky salt, a few shavings of cheese and flakes of red pepper.0