baked cauliflower with black beans and coconut

Serves: 4

Ingredients:
juice of 2 limes
1 large cauliflower, cut into 6 equal-sized wedges
2 teaspoons sunflower oil
1 tablespoon black mustard seeds
1 tablespoon fresh root ginger, peeled and finely chopped
2  garlic cloves, finely chopped
1 green chilli, deseeded and finely chopped
1 red pepper, cored, deseeded and roughly chopped
2 teaspoons turmeric
400ml light coconut milk
400g of canned black beans, drained and rinsed
small handful of fresh coriander, roughly chopped

Method:
preheat the oven to 200°c. bring a large pan of water to the boil. add the juice from 1 lime. blanch the cauliflower for 4 minutes. drain well and set aside
place a large heatproof roasting tin over a low heat.
add the sunfloweroil and heat gently. add the black mustard seeds and sizzle for 40–50 seconds until they pop.
add the ginger, garlic, chilli, red pepper and turmeric and cook stirring constantly for 2 minutes. pour over the coconut milk and bring to the boil. arrange the cauliflower in the roasting tin and spoon over some of the sauce. roast for 20 minutes. baste again with sauce and scatter the black beans into the sauce and stir well. return to the oven for 5 minutes.
squeeze over the remaining lime juice and scatter over the coriander before serving.