We love good Cauli Nuggets with Bean Stew and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Jerk Spice Mix
Red Chilli Flakes
Finely Chopped Tomatoes 390g
Preheat your oven to 200°C. Pop the Dijon mustard in a mixing bowl along with a pinch of salt and pepper and add the cauliflower florets. Use your hands to coat the florets lightly in the mustard. In another mixing bowl, combine the panko breadcrumbs and jerk seasoning. Lightly oil a baking tray.
Working in batches, drop a few cauliflower florets into the breadcrumbs and toss to coat. Transfer to your baking tray and repeat with the remaining florets. Roast the jerk cauliflower nuggets on the top shelf of your oven until golden and crispy on the outside and soft inside, 18-20 mins. Turn halfway through cooking.
Halve, peel and chop the onion into small pieces. Peel and grate the ginger. Halve the red pepper and discard the core and seeds. Chop into small pieces. Pick the thyme leaves from their stalks (discard the stalks). Halve the chilli lengthways, deseed and finely chop. Drain and rinse the black beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium heat. When hot, add the onion and cook, stirring, until soft, 2-3 mins. Add the ginger, pepper, smoked paprika, thyme and a pinch of chilli and cook, stirring, for another 2 mins. Stir in the finely chopped tomatoes and black beans. Bring to the boil, reduce the heat then simmer until thick and tomatoey, 4-5 mins.
Meanwhile, roughly chop the coriander (stalks and all). Stir the spinach a handful at a time into the stew to wilt it.
Stir half the coriander through the stew then divide between your bowls. Top with the jerk cauli nuggets and finish with a sprinkling of the remaining coriander. Enjoy!