Crispy Cauliflower Topped Bean Chilli with Irish Bacon
with courgette and coriander
A recipe conveniently customised just to your liking.
Tags:
Optional Spice
Allergens:
Egg
•Milk
•Mustard
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Chilli
2 sachet(s)
Central American Style Spice Mix
100 grams
Irish Bacon Lardons
5 grams
Coriander
1 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
1 sachet(s)
Chipotle Paste
2 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 pack(s)
Cannellini Beans
300 grams
Cauliflower
1 unit(s)
Courgette
Not included in your delivery
½ tsp
Salt
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3351 kJ
Energy (kcal)801 kcal
Fat29.9 g
of which saturates6.9 g
Carbohydrate89.4 g
of which sugars20.8 g
Dietary Fiber18.9 g
Protein36.2 g
Salt8.2 g
Potassium408.1 mg
Calcium30.9 mg
Iron0.5 mg
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
Cooking steps
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 into a bowl and season with salt and pepper. Add the ranch and toss to coat.
- In another small bowl, mix the breadcrumbs with ½ tsp salt (per 2P), half the Central American spice mix and a glug of oil.
- Add the breadcrumbs to the cauliflower and toss to coat evenly.
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.
TIP: You can toast any excess breadcrumbs and scatter them over as a garnish as well!
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).
4
- Place a large pot over medium-high heat with a drizzle of oil.
- Fry the lardons until golden, 5-7 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Add the courgette and cook, stirring, for the final 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.
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 in the chipotle paste and half the coriander. 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 the stew gets too thick.
6
- When the cauliflower nuggets are crisp, remove from the oven.
- Spoon the bean stew into bowls.
- Carefully arrange the cauliflower on top.
- Finish with a sprinkling of the remaining coriander.
