Pumpkin and Cauliflower with Black Beans (6)

A healthy vegetarian supper from Diana Henry.

Pumpkin and Cauliflower with Black Beans (6)
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Pumpkin and Cauliflower with Black Beans (6)
Print Recipe
  1. Preheat the oven to 200C/190C fan/gas mark 5. Toast the chillies in a dry frying pan, turning until the colour changes (it only takes a couple of minutes).
  2. Put them in a bowl and cover with just-boiled water. Soak for 20 minutes, then drain. Remove the stalks. Blend the chillies with three of the garlic cloves and the groundnut oil, whizzing to a purée.
  3. Divide the vegetables between two roasting tins, season with salt and pepper and toss with the cascabel purée and the chilli flakes. Roast for 30 minutes, turning the vegetables over every so often.
  4. Heat the regular olive oil in a medium frying pan, heat the beans through in this and season. Transfer the vegetables to a serving dish and gently mix in the beans.
  5. Squeeze the lime juice on top. Chop the zest, coriander and the remaining two garlic cloves together and scatter them over the vegetables – this lifts the dish – then serve.
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