Latin-Style Roasted Cauliflower Bowl with Black Beans and Avocado

• 500 g Cauliflower florets
• 3 tbsp Extra virgin olive oil
• 2 tsp Smoked paprika
• 1 tsp Ground cumin
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 400 g Canned black beans
• 1 clove Garlic
• 1 Lime
• 15 g Fresh coriander
• 200 g Cherry tomatoes
• 1 Avocado, ripe but firm

1. Heat the oven to 220°C (430°F). Tip the cauliflower onto a baking tray, drizzle with 2 tbsp of the olive oil, then sprinkle over the smoked paprika, ground cumin, salt and pepper. Toss well and spread out in a single layer.
2. Roast for 20 to 25 minutes, turning once, until the cauliflower is deeply browned at the edges and tender. If it looks dry at any point, add a small splash of water to the tray and toss. Set aside while you prepare the rest of the bowl.
3. Drain and rinse the black beans in a colander. Put them in a bowl with a pinch of the salt and a grind of pepper, then warm them briefly in the oven for 5 minutes, or leave at room temperature if you prefer. Finely grate or crush the garlic.
4. Make the dressing: finely chop most of the coriander, reserving a little for serving. Squeeze the lime into a bowl, whisk in the remaining 1 tbsp olive oil, then stir in the garlic and chopped coriander. Taste and adjust with a little more salt and pepper if needed.
5. Halve the cherry tomatoes and slice the avocado. Divide the roasted cauliflower and black beans between two bowls, then top with the tomatoes and avocado. Spoon over the coriander and lime dressing and finish with the reserved coriander.

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