Crispy Cauliflower Topped Bean Chilli with Tofu

Name: Crispy Cauliflower Topped Bean Chilli with Tofu with courgette and coriander
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 300 grams Cauliflower; 2 pack(s) Breadcrumbs; 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) Chipotle Paste; 50 grams Ranch Sauce; 180 grams Tofu; ½ tsp Salt; to taste Salt; to taste Oil; to taste Pepper; to taste Water

with courgette and coriander

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

Tags:

Optional Spice

•Veggie

Allergens:

Cereals containing gluten

•Wheat

•Egg

•Milk

•Mustard

•Soya

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

300 grams

Cauliflower

2 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, 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)

Chipotle Paste

50 grams

Ranch Sauce

(Contains: Egg, Milk, Mustard)

180 grams

Tofu

(Contains: Soya)

Not included in your delivery

½ tsp

Salt

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3271 kJ

Energy (kcal)782 kcal

Fat24.6 g

of which saturates3.6 g

Carbohydrate90.6 g

of which sugars20.8 g

Dietary Fiber19.8 g

Protein40.7 g

Cholesterol0 mg

Salt7.81 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

Cooking Steps

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.

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.

NOTE: Adding tofu? Chop into 2cm cubes and fry in the hot pan ith the courgette for 6-8 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 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).