THE POWERHOUSE IN YOUR STORECUPBOARD

They’re versatile, beautiful and taste far better than something this cheap and nutritious really ought to – but that’s all part of the understated appeal of pulses, says food writer Georgina Fuggle

Cheesy cauliflower and flageolets with truffle oil, p100

Goan coconut fish curry, p100

TEAM FAVOURITE

Rebecca Woollard, food editor

“Yes, this cheesy cauliflower does serve 4, or 6 as a side, but it also serves one very greedy woman.

I couldn’t get enough of the creamy beans with that addictive truffle hit. No one else got much of a look in.”

Cheesy cauliflower and flageolets with truffle oil

SERVES 4 (6 AS A SIDE). HANDS-ON TIME 20 MIN, OVEN TIME 30 MIN

MAKE AHEAD

Make the sauce, without the beans and parsley, up to 24 hours in advance. Cook the cauliflower as described in step 1 and gently heat through the sauce, stirring in the beans and parsley. Continue as in the recipe.

KNOW HOW

A roux is a mixture of flour and fat (usually butter) that forms the basis of white sauces such as béchamel and cheese sauce. Once the fat and flour are combined, the roux needs to be cooked for a few minutes or the finished sauce will taste floury.

• 1 large cauliflower, leaves removed and stalk trimmed

• 1-2 tbsp extra-virgin truffle oil

• 40g unsalted butter

• 40g plain flour

• Pinch mustard powder

• Pinch cayenne pepper

• 350ml whole milk

• 400g tin flageolet beans, drained and rinsed

• 2 tbsp roughly chopped fresh flatleaf parsley

• 75g mature cheddar, grated

1 Heat the oven to 200°C/180°C fan/ gas 6. Bring a large pan of salted water to the boil and simmer the whole cauliflower for 15 minutes, turning halfway through. Drain, then put the cauliflower in an ovenproof serving dish and, while still hot, drizzle over the truffle oil. Set aside.