cannellini beans w/saffron sofrito, shaved cauliflower + tomato paprika mayo

I learned this decadent sofrito from world-class cheesemonger Carlos Souffrant when we were making dozens of pans of paella over an open grill on the patio at Zingerman’s Deli in Ann Arbor, Michigan. Carlos has an incredible palate, and when I was just starting I’d bring him little bites of what I was making just so he would describe the flavor to me. He gave me a language to articulate flavors and identify the tiny differences in taste, making me a stronger cook. I am forever grateful that he would always stop what he was doing to teach me something when he certainly had a million other more pressing things to do. Note: The sofrito will be delicious even without the saffron, but if you feel like splurging, it is *chef’s kiss*!

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Step 1

In a stockpot or Dutch oven, heat the olive oil over medium heat. Add the saffron (if using) and rosemary and fry for 30 seconds to bloom the flavor. Add the onion and garlic with a big pinch of salt and fry until just starting to turn golden brown, about 5 minutes. Add the tomatoes, their juice, and the chopped pepper. Turn down the heat to low and simmer until the tomatoes and pepper are very soft, 15 to 20 minutes.

Step 2

Add the beans and just cover with cold water. Bring to a boil, then lower to a simmer, cover, and stew the beans until they are tender and cooked through, anywhere from 20 to 90 minutes, depending on whether the beans have been soaked and their freshness.

Step 3

Remove from the heat and season with salt if needed. Let sit for 10 minutes.

Step 4

With a sharp knife or mandoline, shave the cauliflower into wafer-thin cross sections. Combine the cauliflower and parsley with a glug of olive oil and a pinch of salt. To serve, portion the beans among serving dishes, top with a generous handful of the cauliflower parsley salad, and spoon several dollops of the mayo over the whole thing.