Crispy Cauliflower Topped Bean Chilli

• Pop the coated cauliflower onto a lined baking tray and spread out in a single layer. 
• When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins.

TIP: You can toast any excess breadcrumbs and scatter them over as a garnish as well!

• Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli lengthways, deseed and finely chop.
• Roughly chop the coriander (stalks and all).

• Place a large pot over medium-high heat with a drizzle of oil. 
• Add the courgette and cook, stirring, for 3 mins.
• Stir in the garlic and remaining Central American spice and cook for 1 min more.
• Add the chopped tomatoes and 75ml water (per 2P).
• Bring to a simmer, then leave to cook for 5 mins.

• Meanwhile, drain and rinse the cannellini beans in a sieve.
• Transfer one-third to a bowl and crush with a fork. 
• When the stew has simmered for 5 mins, add the whole and crushed beans.
• Cook until slightly reduced, 5-6 mins. 
• Stir half the coriander into the stew. Remove from the heat. Season with salt and as much chilli as you like (use less if you don't like spice).

TIP: Loosen with a splash of water if you feel it's become too thick.