Roasted Cauliflower With Red Wine-Cabbage Sauce

• 1/2 cup dried cannellini beans, soaked overnight
• 1 teaspoon grapeseed oil
• 1/2 carrot, finely diced
• 1/2 celery stalk, finely diced
• 1/2 onion, finely diced
• 1 clove garlic, minced
• 1 small head cauliflower, trimmed
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon coriander seeds, crushed
• 1/2 teaspoon fennel seeds, crushed
• 1 allspice berry
• 1 star anise
• 1 1-inch piece ginger, peeled
• 1 cup red cabbage, sliced paper-thin
• 1/4 cup port
• 1/4 cup merlot
• 1 tablespoon sugar
• Salt and freshly ground black pepper
• 2 tablespoons butter

1. Drain beans and set aside.
2. In a saucepan, combine grapeseed oil, carrot, celery and onion.
3. Place over medium heat, and saute until vegetables soften, about 5 minutes.
4. Add beans, garlic and water to cover.
5. Reduce heat to low and simmer, uncovered, until tender, about 2 hours.
6. While beans cook, prepare cauliflower and cabbage sauce.

cannellini beans, grapeseed oil, carrot, celery stalk, onion, clove garlic, head cauliflower, extra virgin olive oil, coriander seeds, fennel seeds, berry, anise, ginger, red cabbage, port, merlot, sugar, salt, butter

Taken from cooking.nytimes.com/recipes/9342 (may not work)