Cauliflower, Broccoli Rabe & Cannellini Bean Pot

A hearty veggie and bean dish hits the spot on a chilly autumn night. It's the season where balancing the household and the upcoming holidays can become a little challenging. And that's when you need a satisfying meal that nourishes the soul and leaves the belly nice and full. As the temperatures cool down significantly, it's important to take care of yourself and gets those antioxidants in. This dish is full of veggies and it's really delicious. It was hard to keep on the stove, my hubby and I almost ate it right out of the pot, it was just so good!  This is great on its' own or you can add rice, quinoa, or farro on the side. Great for leftovers also! It's delicious when served with a Slow Roasted Pork Loin with a Pear & Rosemary Sauce. Enjoy!

• 1 head cauliflower, trimmed into florets
• 1 15.5 oz. can cannellini beans, rinsed
• 4 cups roughly chopped broccoli rabe
• 1/4 cup quartered sun-dried tomatoes
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/4 teaspoon minced fresh rosemary
• sea salt

Bring a heavy bottomed pot of salted water to a boil and add the cauliflower and season with sea salt. Let the water continue boiling on high heat, leaving the pot uncovered. After 7 minutes, add the broccoli rabe, let it cook for 3 minutes. If using sun dried tomatoes, add into the water and after a minute and drain the pot.(You can use oil packed sun dried tomatoes, if you do, add them in with the beans later on.) Keep your veggies warm and into the same pot, add in the olive oil and garlic. Let this cook on low heat. You don't want the garlic to burn, you want it to get nice and soft. Sometimes, instead of adding the butter to the olive oil right away, I add it once the garlic gets nice and hot, so it slows down the cooking process. So add in your butter and continue cooking until the garlic is soft. Take the garlic out and set aside, leaving the oil and butter in the pot, add in the cauliflower and broccoli rabe. Let this saute for a minute or two and give the pot a nice stir. Add in the drained can of beans and heat through, until the beans are hot, about 10  minutes, (less if you want the vegetables on the crisp side.) stirring occasionally. Add in the cooked garlic and rosemary and cook for a few more minutes. Adjust the seasoning as needed. Makes 4-6 servings.