I entered a BBQ cook-off competition. One of the judges was the head of culinary arts at a local college. I was the only vegan. This is one of the dishes I entered. I came in third place.
Trim, core, and cut 1 medium head cauliflower into 1-inch florets (about 6 cups)
Finely chop 1 medium shallot (about 1/4 cup)
Mince 2 garlic cloves
Drain and rince 2 15oz. cans of cannellini beans
Finely grate zest from 1 large lemon (about 1 tablespoon) then juice the lemon (3-4 tablespoons)
Drain 3 tablespoons capers