This lunch recipe is meant for two people. It has a cooking duration of half an hour with an additional 20 minutes for preparatory work.
The required ingredients for the cauliflower include: a single head of cauliflower, two tablespoons of vegetable oil, 70 grams of butter, one teaspoon each of ground cumin and coriander, half a teaspoon of chilli powder, eight lime leaves (dried), and a pinch of salt.
For the guacamole, you’ll require two ripe avocados, half a small onion (diced), a teaspoon of chilli flakes, a small bunch of chopped coriander, the juice and zest of a single lime, a pinch of salt, and a tablespoon of natural yoghurt.
The refried beans call for one can of pinto beans, a tablespoon of vegetable oil, half a small onion (diced), one crushed garlic clove, half a diced red chilli, a teaspoon each of ground cumin and paprika, 70 millilitres of water, a pinch of salt, and the juice of one lime.
The garnishing comprises of 100 grams of cooked brown rice, coriander leaves, two lime wedges, and half a sliced red chilli.
Start by preheating the oven to 200 degrees. Peel the green leaves off the cauliflower and cut off the thick stem. In an oven-safe frying pan, heat up the oil and then add the cauliflower to start browning it. As it starts browning, lower the heat moderately and include the butter with the spices and lime leaves. Baste the cauliflower with the spiced butter for two minutes before placing the pan in the oven. Cook for 30 minutes, or till the cauliflower turns soft, basting it with the butter mixture every 10 minutes.
While your cauliflower bakes in the oven, get started on your guacamole and beans. To whip up the guacamole, begin by slicing avocados lengthwise and rotating them apart. Discard the seed and use a spoon to scoop out the creamy flesh. Dice it finely and place in a bowl. Incorporate diced onion, a sprinkle of chilli flakes, roughly chopped coriander (don’t discard the stalks – they’re loaded with flavour), the juice of a lime, a dash of salt and some yoghurt. Mix thoroughly.
Next, for the refried beans, start by draining a can of pinto beans. Get a frying pan warmed up over medium heat, then pour in some oil. Toss in the onions and allow them to sauté for approximately four to five minutes until they’re soft. Add garlic, chopped red chilli, cumin powder and paprika and cook for a further two minutes. Fold in the pinto beans, seasoning with a pinch of salt, then reduce the heat and add some water. Let everything simmer for five minutes, stirring from time to time, before removing from heat. Mash at least half the beans with a masher or fork, then add a squeeze of lime juice and mix. Keep covered until ready for use.
Once the cauliflower is thoroughly cooked, chop it into bite-sized pieces and transfer to a bowl. Top it with a dollop of refried beans, guacamole and a helping of brown rice. To serve, embellish with fresh coriander leaves, a lime slice and red chilli slices.