Not exciting sounding, but surprisingly num nums - spiced roast cauli and butter beans
1 cauliflower, broken into bite-sized chunks
1 medium onion, finely sliced
1 tsp smoked paprika (Slope likes La Chinata)
1 tsp ground cumin
½ tsp ground coriander
3 cloves garlic, crushed
4 tbsp olive oil
½ tsp fine sea salt
1 tin butter beans, drained and rinsed
Juice of half a lemon
1 small bunch fresh coriander, leaves only
Preheat the oven to 200C/180C fan. Put all the ingredients except the beans, lemon juice and fresh coriander into a mixing bowl and mix together with your hands until everything is evenly coated with oil and spices. Transfer to a baking tray and bake in the centre of the oven for 25-30 minutes, until just tender and starting to crisp around the edges.
Remove from the oven, add the beans and lemon juice, toss everything gently, then return to the oven for a few minutes, just until the beans are warm.
Divide the coriander between the plates and place the cauliflower on top, making sure you scrape all the juices and spices off the tray. Serve with chunks of fresh bread.
Serves 2, recipe courtesy of Anja Dunk
