Cauliflower with Black Bean Sauce
1 small cauliflower, cut into florets 45 ml/3 tbsp sunflower oil
2 green chillies, seeded and chopped 1/2 bunch of spring onions (scallions), chopped
1 small red (bell) pepper, chopped 50 g/2 oz/ 1/2 cup cooked black beans, mashed
200 ml/7 fl oz/scant 1 cup vegetable stock
15 ml/1 tbsp soy sauce
15 ml/1 tbsp cornflour (cornstarch)
Cook the cauliflower in boiling, salted water until just tender. Drain and transfer to a serving dish. Meanwhile, heat the oil in a saucepan. Add the chillies, spring onions and pepper and fry’ (saute) until tender. Stir in the beans and stock and simmer for 2 minutes. Blend the soy sauce and cornflour to a smooth paste. Stir into the sauce and cook, stirring, for 2 minutes until thickened and clear. Spoon over the cauliflower and serve straight away.
1 cauliflower, cut into florets 600 ml/1 pt/1/2 cups
Salt and freshly ground black pepper 175 g/6 oz/1 cups Cheddar cheese, grated
25 g/1 oz/1 cup cornflakes, crushed
Cook the cauliflower in a pan of boiling salted water for 10 minutes, then drain. Make the Bechamel Sauce, season with salt and pepper and stir in the cauliflower. Stir in most of the cheese and pour into an ovenproof dish. Sprinkle with the remaining cheese and the crushed cornflakes. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes until cooked through and golden brown.