Baked cauliflower with black beans and coconut
Nutrition Facts
each servingIngredients
all 12 types- Juice of 2 limes
- 1 large cauliflower, cut into 6 equal-sized wedges
- 2tsp rapeseed oil
- 1tbsp black mustard seeds
- 2-in piece of fresh root ginger, peeled and finely chopped
- 2 fat garlic cloves, finely chopped
- 1 fat green chilli, deseeded and finely chopped
- 1 red pepper, cored, deseeded and roughly chopped
- 2tsp turmeric
- 400ml light coconut milk
- 400g of canned black beans, drained and rinsed
- Small handful of fresh coriander, roughly chopped
Directions
3 steps in totalPreheat the oven to 200°C/180°C fan oven/gas 6. Bring a large pan of water to the boil. Add the juice from 1 lime. Blanch the cauliflower for 4 minutes. Drain well and set aside.
Place a large heatproof roasting tin over a low heat. Add the rapeseed oil and heat gently. Add the black mustard seeds and sizzle for 40–50 seconds until they pop. Add the ginger, garlic, chilli, red pepper and turmeric and cook stirring constantly for 2 minutes. Pour over the coconut milk and bring to the boil. Arrange the cauliflower in the roasting tin and spoon over some of the sauce. Roast for 20 minutes. Baste again with sauce and scatter the black beans into the sauce and stir well. Return to the oven for 5 minutes.
Squeeze over the remaining lime juice and scatter over the coriander before serving.
