Cauliflower, beans and greens - pale and pretty

Doing this blog is such fun. I have to decide each day whether to give you an old, tried and trusted favourite or try something new and pass it on if it works. Been some spectacular "NO's" from myself and Charl! Lucky you, you can save the ingredients and the trial and error. Though I daresay you might try some of these recipes and have your own spectacular NO. It is great we all have such different tastes.
Charl really likes this recipe and I am fairly indifferent. It is very pretty looking though, quite elegant in fact if you like pale and pretty.
I do promise to post the vegetable soup later today or tomorrow....busy baking some Eccles cakes for tea with a friend.

Cauliflower, Beans and Greens

Serves 4 as a main or 6 as an accompaniment if topped with grilled fish

30g butter

3 leeks, washed and sliced or 2 shallots or 1 onion

2 cloves garlic, crushed

600g small cauliflower florets

125g baby button mushrooms

125ml vegetable stock

Salt and black pepper

135g asparagus tips or young beans

250ml peas, fresh or frozen

1 x 400g can cannellini beans

125ml cream

30ml chopped parsley

Melt butter in a large pan (preferably one with a lid). Add leeks and garlic, cook gently till soft, but don’t brown. Add cauliflower and mushrooms, cook, stirring, 1 minute then add stock, cover and cook gently for 4 minutes. Add asparagus or beans, peas, cannellini beans, cream and parsley, cook more briskly till vegetables are cooked and sauce has reduced and thickened slightly. Check seasoning, add salt and pepper.

Serve with mashed potato, or pasta or polenta.

Do colour it up with some bright salad leaves. I usually just toss leaves with some lemon juice and olive oil.