Ainsley Harriott's baked cauliflower with black beans and coconut - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Ainsley Harriott’ s baked cauliflower with black beans and coconut By You Magazine - July 19, 2019 This is a fantastic vegetarian main course, with a cauliflower baked in spiced coconut milk as the star. It’s a hearty dish, packed full of flavour. Dan Jones SERVES 4 juice of 2 limes 1 large cauliflower, outer leaves and stalk removed and discarded 4 tbsp coconut oil 1 tbsp black mustard seeds 4-cm piece of fresh root ginger, peeled and finely chopped 2–3 garlic cloves, finely chopped 1 green chilli, finely chopped 2 tsp 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 2 tbsp toasted coconut flakes, to garnish FOR THE FLATBREADS 250g plain flour, plus extra for dusting 2 tsp baking powder 1 tsp sea salt 250g thick Greek-style yoghurt vegetable oil, for greasing 1. Preheat the oven to 200°C/180°C fan/gas 6. 2. Bring a large saucepan of salted water, acidulated with the juice of 1 lime, to the boil. Add the whole cauliflower and blanch for 6 minutes. Drain and set aside. Place an ovenproof sauté pan large enough to hold the cauliflower over a medium heat. Add the coconut oil and allow to melt, then add the black mustard seeds and cook for about 1 minute, until they begin to sizzle and become fragrant. Add the ginger, garlic, chilli and turmeric and continue to cook for 2 minutes, stirring continuously. Add the coconut milk, season with a pinch of salt and black pepper, and bring to the boil. Add the blanched cauliflower and baste with the coconut sauce. Transfer the whole pan to the oven and bake for 30–40 minutes, basting every 10–15 minutes, until the cauliflower is tender and cooked through. 3. Meanwhile, make the flatbreads. In a large 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 4–5 minutes until smooth. Place in a lightly oiled bowl, cover with clingfilm and rest for 10–15 minutes. 4. Portion the rested dough into walnut-sized pieces. On a lightly floured work surface, use a floured rolling pin to roll each piece of dough into a 20-cm diameter round, about 3mm thick. 5. Heat a dry frying pan over a medium heat. Cook each flatbread for 1–2 minutes on each side, until nicely puffed. Keep warm until ready to serve. 6. Remove the cauliflower pan from the oven, gently lift out 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. 7. 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. Recipe from Ainsley’s Caribbean Kitchen by Ainsley Harriott (Ebury Press, £20) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved