CAULI GOOD

BAKED CAULIFLOWER AND BLACK BEANS

INGREDIENTS (serves 4)

Juice of 2 limes; 1 large cauliflower, outer leaves and stalk removed and discarded; 4tbsp coconut oil; 1tbsp black mustard seeds; 4cm piece of fresh root ginger, peeled and finely chopped; 2-3 garlic cloves, finely chopped; 1 green chilli, finely chopped; 2tsp turmeric powder; 1 x 400ml tin coconut milk; 1 x 400g tin black beans, drained and rinsed; a handful of coriander, finely chopped; sea salt and freshly ground black pepper; 2tbsp toasted coconut flakes, to garnish

For the flatbreads: 250g plain flour, plus extra for dusting; 2tsp baking powder; 1tsp sea salt; 250g thick Greek-style yoghurt; Vegetable oil, for greasing

METHOD:

1. Preheat the oven to 200°C/180°C fan/gas 6.

2. Bring a pan of salted water, and the juice of one lime, to the boil. Blanch the whole cauliflower for six minutes. Drain and set aside.

3. Place an ovenproof sauté pan on a medium heat. Add the coconut oil, then fry the black mustard seeds for about one minute, until they sizzle and become fragrant. Add the ginger, garlic, chilli and turmeric and continue to cook for two minutes, stirring continuously.

4. Add the coconut milk, season with a pinch of salt and black pepper, and bring to the boil.

5. Add the blanched cauliflower and baste with the coconut sauce. Transfer whole pan to the oven and bake for 30-40 minutes, basting every 10-15 mins, until the cauliflower is cooked through.

6. For the flatbreads: In a bowl, combine the flour, baking powder and salt, make a well in the centre and pour in the yoghurt. Bring the flour into the centre and mix together into a soft dough. Tip onto a lightly floured work surface and knead for four to five minutes until smooth. Place in a lightly oiled bowl, cover with cling film and rest for 10-15 minutes.

7. On a lightly floured surface, use a floured rolling pin to roll each walnut-sized piece of dough into a 20-cm diameter round, about 3mm thick.

8. Heat a dry frying pan over a medium heat. Cook each flatbread for one to two minutes on each side, until nicely puffed. Keep warm until ready to serve.

9. Remove the cauliflower pan from the oven and put the cauliflower and set aside. Put the pan back over a medium heat, add the black beans, the remaining lime juice and coriander and stir together until thoroughly heated through.

10. To serve, portion the cauliflower into wedges and place in serving bowls. Spoon over the black bean and coconut sauce, top with toasted coconut flakes and serve with the flatbreads.