Pressure-cooked navy beans meet a fresh-blended almond milk set with agar, while cauliflower florets sweat slowly with onion and garlic until tender — all folded together for a delicate, sliceable terrine finished with chives.
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In pressure cooker, combine beans with 1 cup stock, thyme, and salt. Bring cooker to pressure and cook beans 20 minutes . Lower pressure, drain beans, and remove thyme stems. Reserve for step 2.
Blend remaining 1 1/2 cups vegetable stock and blanched almonds in VitaMix until smooth. Strain milk through nut bag or chinois into 2 1/2 quart pot. Add agar powder and bring to milk to . Stir constantly until agar dissolves, about 10 minutes . Add beans to pot and set aside. Rinse out Vitamix for use in step 5.
In 10-inch sauté pan, heat 2 tablespoons of oil over medium heat. Turn heat down, and sweat onions, garlic, 1 pound cauliflower florets, and salt, stirring occasionally, until cauliflower is tender. Transfer vegetables to large bowl, and add bean-almond milk mixture. Set aside.
In same sauté pan, heat remaining 2 tablespoons oil. sliced cauliflower on each side until golden. Drain on paper towels. Set aside.
In VitaMix, combine almond milk-bean mixture and vegetables (minus the sliced/ cauliflower). Blend until smooth. Fold chives into mixture. Adjust seasonings.
Line terrine mold with parchment. Arrange cauliflower slices on bottom of mold. Pour puree into mold. Refrigerate and set until firm, about 2 hours .
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