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Roasted Chipotle Cauliflower & Smoky Black Beans - Georgie Eats

ROASTED CHIPOTLE CAULIFLOWER & SMOKY BLACK BEANS

I love big wholesome sharing pots of food like this. It’s a lovely communal way to eat. This recipe comes together in about 40 minutes, so works well for a weeknight too. Have it on its own, or with rice or cornbread - it's up to you!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 cauliflower chopped into florets & leaves roughly chopped
  • 3 tbsp chipotle paste
  • olive oil
  • 1 red onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tbsp tomato puree
  • 700 g jar black beans drained & rinsed
  • 400 g finely chopped tomatoes
  • salt & freshly ground black pepper
  • to serve: pickled red onion

AVOCADO CREMA

  • 1 avocado peeled & pitted
  • 10 g fresh coriander
  • 50 g thick plain yoghurt
  • juice 1 lime

Instructions

  1. Preheat the oven to 160°c (fan assisted)/350°f/gas 4.

  2. Combine the cauliflower and its leaves, 2 tbsp chipotle paste, a good glug of olive oil and a pinch of salt in a mixing bowl. Use your hands to give everything a good mix to rub the chipotle paste into the cauliflower, then pour out on a baking tray. Roast for 30-35 minutes, or until tender all the way through and darkly golden on the edges.

  3. Meanwhile, heat a good glug of oil in a large pan over a medium heat. Once hot, add the onion and a pinch of salt and fry for 8-10 minutes, or until soft and translucent. Add the garlic and fry for a further minute or so, just to soften.

  4. Add the smoked paprika, remaining chipotle paste and tomato puree to the pan and stir well. Fry for a minute or so, until the spices release their fragrance, then pour in the black beans and tinned tomatoes. Swirl the empty tin with water and add that in too. Season with a pinch of salt, give everything a good stir, then bring to a simmer. Cook for 12-15 minutes, or until the sauce is thick and glossy. Taste and adjust the seasoning, if needed.

  5. To make the avocado crema, combine the avocado, coriander, yoghurt, lime juice and a pinch of salt and black pepper in a food processor. Blitz until smooth, then taste and adjust the seasoning, if needed.

  6. To serve, arrange the roasted cauliflower over top of the beans. Drizzle with the avocado crema, then finish with the pickled red onion and a good crack of black pepper.