Crispy Cauliflower Topped Bean Chilli
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Crispy Cauliflower Topped Bean Chilli

Crispy Cauliflower Topped Bean Chilli

with courgette and coriander

A savoury symphony! This nutritious veggie recipe is packed with exciting elements. Hearty bean chilli, cooling yoghurt topping and crispy cauliflower nuggets to finish the whole thing off.

Tags:
Under 650 calories
Veggie
Optional Spice
Allergens:
Milk
Wheat
Egg
Mustard
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

75 grams

Yoghurt

(Contains Milk)

1 unit(s)

Cauliflower

2 pack(s)

Breadcrumbs

(Contains Wheat)

2 sachet(s)

Central American Style Spice Mix

1 pack(s)

Cannellini Beans

1 unit(s)

Courgette

1 unit(s)

Garlic

1 unit(s)

Chilli

5 grams

Coriander

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Aioli

(Contains Egg, Mustard)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2918 kJ
Energy (kcal)697 kcal
Fat21.6 g
of which saturates3 g
Carbohydrate89.9 g
of which sugars22.9 g
Dietary Fiber16 g
Protein28.7 g
Cholesterol0 mg
Salt5.59 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater
Baking Sheet with Baking Paper

Instructions

Coat the Cauliflower
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Cut the cauliflower into florets (like small trees). Halve any large florets.
  • Pop the florets into a bowl and season with salt and pepper. Add the aioli and toss to coat. 
  • In another small bowl, mix the breadcrumbs with ½ tsp salt (double for 4p) half the Central American spice mix and a glug of oil.
  • Add the breadcrumbs to the cauliflower and toss to coat evenly.
Bake the Nuggets
2
  • 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.
Prep the Veg
3
  • 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).
Start the Stew
4
  • 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 (double for 4p).
  • Bring to a simmer, then leave to cook for 5 mins.
Simmer the Stew
5
  • 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.

Garnish and Serve
6
  • When the cauliflower nuggets are crisp, remove from the oven. 
  • Spoon the bean stew into bowls and add a dollop of yoghurt.
  • Carefully arrange the cauliflower on top.
  • Finish with a sprinkling of the remaining coriander.