Roasted Cauliflower With Red Wine-Cabbage Sauce

Ingredients

• 1/2 cup dried cannellini beans
• soaked overnight
• 1 teaspoon grapeseed oil
• 1/2 carrot
• finely diced
• 1/2 celery stalk
• finely diced
• 1/2 onion
• finely diced
• 1 clove garlic
• minced
• 1 small head cauliflower
• trimmed
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon coriander seeds
• crushed
• 1/2 teaspoon fennel seeds
• crushed
• 1 allspice berry
• 1 star anise
• 1 1-inch piece ginger
• peeled
• 1 cup red cabbage
• sliced paper-thin
• 1/4 cup port
• 1/4 cup merlot
• 1 tablespoon sugar
• Salt and freshly ground black pepper
• 2 tablespoons butter

Instructions

1. Drain beans and set aside.
2. In a saucepan, combine grapeseed oil, carrot, celery and onion.
3. Place over medium heat, and saute until vegetables soften, about 5 minutes.
4. Add beans, garlic and water to cover.
5. Reduce heat to low and simmer, uncovered, until tender, about 2 hours.
6. While beans cook, prepare cauliflower and cabbage sauce.