Roasted cauliflower

Serves 2-4 You will need:

3 tablespoons virgin coconut oil or ghee

2 tablespoons mild curry powder

1 large head of cauliflower

3 overripe bananas, chopped

1 x 400g tin black beans, drained

250g plain

Greek yoghurt, to serve

1 clove garlic, minced, to serve Freshly cracked black pepper, to serve

1 Fire up your oven to 220°C, 390°F, Gas 6.

2 As the oven heats, gently warm your virgin coconut oil or ghee, whichever you’re using, by dotting it on a very large roasting tray, sprinkling the curry spice over it, and placing it in the oven for no more than five minutes.

3 While your oven is still heating up, remove the leaves and butt of your cauliflower head, and compost them. Chop the cauli into large bite-sized chunks. The stalk is perfect to chop and roast, too.

4 Tumble the chopped cauliflower into the tray of warm virgin coconut oil and curry powder. Shake them in

the tray to coat them really well. Pop the tray back into the hot oven and roast the cauliflower for 8-10 minutes.

5 Remove the tray from the oven, and scatter across the chopped overripe banana and the drained tinned black beans. Return to the oven and cook for a further 15-20 minutes, or until the cauli starts charring on the outside, and is soft in the centre.

6 I love serving this charred cauli with any greens I find loitering in the fridge, and with a dollop of Greek yoghurt with freshly minced garlic stirred through for bite. Then, all that is needed is a few twists of the black pepper mill.