Cheesy Cauliflower and Butter Beans with Caper Crumbs
By Andrea GearyPublished on March 3, 2026
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup water, divided¼ teaspoon table salt ½ head cauliflower (1 pound), cored and cut into ¾-inch pieces½ cup panko bread crumbs 2 tablespoons capers, chopped, plus 1 tablespoon brine1 tablespoon extra-virgin olive oil 1 garlic clove, minced2 (15-ounce) cans butter beans, rinsed, divided 1 teaspoon Dijon mustard Pinch cayenne pepper 4 ounces American cheese, shredded (1 cup)4 ounces Gruyère cheese, shredded (1 cup)
Before You Begin
If butter beans are unavailable, use cannellini beans. Serve with a salad of bitter greens if desired. Wrap the skillet handle with a towel for serving.
Instructions
- Combine ¼ cup water and ¼ teaspoon table salt in 10-inch broiler-safe skillet. Add ½ head cauliflower, cored and cut into ¾-inch pieces. Cover and bring to boil over high heat. Adjust heat to simmer and cook, stirring occasionally, until cauliflower is crisp-tender and water has mostly evaporated, about 5 minutes.
- While cauliflower is cooking, stir ½ cup panko, 2 tablespoons capers, chopped; 1 tablespoon extra-virgin olive oil; and 1 minced garlic clove together in small bowl. Combine 1 rinsed can butter beans, remaining ¾ cup water, 1 tablespoon caper brine, 1 teaspoon Dijon mustard, and pinch cayenne in tall, narrow container (or 4-cup liquid measuring cup) and, using immersion blender, blend until smooth. Add 1 cup shredded American cheese and blend until mostly smooth.
- Stir bean mixture and remaining 1 rinsed can butter beans into cauliflower. Increase heat to medium-high and bring to boil, stirring occasionally. Stir in 1 cup shredded Gruyère until evenly distributed. Cover, remove from heat, and let stand 5 minutes. Adjust oven rack 10 inches from broiler element and heat broiler.
- Sprinkle with panko mixture and broil until topping is brown and crisp, 1 to 2 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 cup water, divided
¼ teaspoon table salt
½ head cauliflower (1 pound), cored and cut into ¾-inch pieces
½ cup panko bread crumbs
2 tablespoons capers, chopped, plus 1 tablespoon brine
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
2 (15-ounce) cans butter beans, rinsed, divided
1 teaspoon Dijon mustard
Pinch cayenne pepper
4 ounces American cheese, shredded (1 cup)
4 ounces Gruyère cheese, shredded (1 cup)
Ingredients
1 cup water, divided
¼ teaspoon table salt
½ head cauliflower (1 pound), cored and cut into ¾-inch pieces
½ cup panko bread crumbs
2 tablespoons capers, chopped, plus 1 tablespoon brine
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
2 (15-ounce) cans butter beans, rinsed, divided
1 teaspoon Dijon mustard
Pinch cayenne pepper
4 ounces American cheese, shredded (1 cup)
4 ounces Gruyère cheese, shredded (1 cup)
Ingredients
1 cup water, divided
¼ teaspoon table salt
½ head cauliflower (1 pound), cored and cut into ¾-inch pieces
½ cup panko bread crumbs
2 tablespoons capers, chopped, plus 1 tablespoon brine
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
2 (15-ounce) cans butter beans, rinsed, divided
1 teaspoon Dijon mustard
Pinch cayenne pepper
4 ounces American cheese, shredded (1 cup)
4 ounces Gruyère cheese, shredded (1 cup)
Why This Recipe Works
This quick dinner has the cozy appeal of macaroni and cheese with a bit more substance. We blend canned butter beans with mustard, cayenne, water, and American cheese to make a creamy sauce. We pour it over a skillet full of crisp-tender cauliflower and whole butter beans before stirring in Gruyère cheese. A blanket of caper-studded garlicky bread crumbs and a brief stint under the broiler give the top a savory crunch. The American cheese and the starch from the beans keep the sauce smooth, and the Gruyère lends nuttiness and an impressive cheese pull when served.
Before You Begin
If butter beans are unavailable, use cannellini beans. Serve with a salad of bitter greens if desired. Wrap the skillet handle with a towel for serving.
Instructions
- Combine ¼ cup water and ¼ teaspoon table salt in 10-inch broiler-safe skillet. Add ½ head cauliflower, cored and cut into ¾-inch pieces. Cover and bring to boil over high heat. Adjust heat to simmer and cook, stirring occasionally, until cauliflower is crisp-tender and water has mostly evaporated, about 5 minutes.
- While cauliflower is cooking, stir ½ cup panko, 2 tablespoons capers, chopped; 1 tablespoon extra-virgin olive oil; and 1 minced garlic clove together in small bowl. Combine 1 rinsed can butter beans, remaining ¾ cup water, 1 tablespoon caper brine, 1 teaspoon Dijon mustard, and pinch cayenne in tall, narrow container (or 4-cup liquid measuring cup) and, using immersion blender, blend until smooth. Add 1 cup shredded American cheese and blend until mostly smooth.
- Stir bean mixture and remaining 1 rinsed can butter beans into cauliflower. Increase heat to medium-high and bring to boil, stirring occasionally. Stir in 1 cup shredded Gruyère until evenly distributed. Cover, remove from heat, and let stand 5 minutes. Adjust oven rack 10 inches from broiler element and heat broiler.
- Sprinkle with panko mixture and broil until topping is brown and crisp, 1 to 2 minutes. Serve.
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