This recipe comes from Natalia Rudin's new cookbook, Cooking Fast and Slow. 

"This is one of those dishes that looks like an absolute showstopper but requires hardly any effort at all, plus technically it's all done in one pot, so there's very little clean-up afterward! The tahini in the beans gives such a wonderful, nutty depth of flavor when paired with charred cauliflower it is a match made in heaven!

INGREDIENTS

2 tbsp olive oil
1 cauliflower
½ red onion, sliced into half-moons
Juice of ½ lemon 
1 shallot, diced 
4 garlic cloves, finely chopped or grated
2x 15 oz / 425g cans cannellini beans
7 tbsp / 100ml vegetable stock
3 tbsp Seed + Mill Organic Tahini 
Salt and black pepper 

To serve
Handful of chopped parsley
Handful of pomegranate seeds
Sprinkle of sesame seeds

STEPS

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 

2. Heat 1 tablespoon of the olive oil in a large frying pan over high heat. While it is heating up, quarter the cauliflower and add the chunks to the pan, flat edges down, with a pinch of salt. Cook for 5 to 7 minutes on both flat sides. Once they look golden, transfer to the lined baking sheet and roast in the oven for 25 minutes.

3. Put the sliced red onion into a bowl, squeeze the lemon juice over the top, adding a big pinch of salt. Let rest for another 5 minutes and then lightly stir with your fingers until light pink. Set aside.

4. Meanwhile, put another 1 tablespoon of oil into the same pan you seared the cauliflower in and fry the shallot with a pinch of salt for 5 minutes. Add the garlic and cook for 1 minute before pouring in the beans and their liquid, along with the stock. Bring to a boil and then turn down to a simmer for 5 minutes before stirring in the tahini. Add water if it looks too dry.
5. Top the beans with the cauliflower and serve with the pickled onion, chopped parsley, pomegranate seeds, and sesame seeds. 

6. Combine the radicchio and fennel on a platter, drizzle with the dressing and toss. Add the blood orange (or pomegranate seeds), and the walnuts and gently toss. Crush the nori flakes into fine pieces and sprinkle atop the salad. Garnish with reserved fennel fronds, season with salt and pepper to taste, and serve.

Reprinted with permission from Cooking Fast and Slow by Natalia Rudin, copyright © 2025. Food photography by Issy Croker. Published by Ten Speed Press, a division of Penguin Random House, LLC.