Mexican Cauliflower Mole Bowl with Rice and Black Beans

• 150 g Basmati rice
• 1 medium Cauliflower
• 2 tbsp Olive oil
• 2 cloves Garlic
• 2 tsp Ancho chili powder
• 1 tsp Ground cumin
• ½ tsp Ground cinnamon
• 250 ml Tomato passata
• 2 tsp Cocoa powder
• 40 g Almond paste
• 400 g Canned black beans
• 200 g Red cabbage
• 1 piece Lime
• 15 g Fresh coriander
• 450 ml Water
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the oven to 220°C (430°F). Rinse the basmati rice until the water runs mostly clear, then put it in a saucepan with the water and half the fine sea salt. Bring to the boil, cover, reduce to low and cook for 10 minutes, then take off the heat and leave covered for 10 minutes.
2. Cut the cauliflower into bite-sized florets and thinly slice the stem. Toss with 1 tbsp olive oil, half the black pepper and a pinch of the remaining salt, then spread on a baking tray. Roast for 18 to 22 minutes, turning once, until browned and tender.
3. Finely grate the garlic. In a saucepan over medium heat, warm the remaining 1 tbsp olive oil, then cook the garlic for 30 seconds until fragrant. Whisk in the ancho chili powder, ground cumin, ground cinnamon and cocoa powder for 20 seconds, then whisk in the tomato passata.
4. Crumble in the almond paste and whisk until it melts into the sauce, then simmer gently for 6 to 8 minutes until glossy and slightly thickened. Taste and season with the remaining fine sea salt and black pepper. Keep the heat low so the sauce does not catch.
5. Drain and rinse the canned black beans, then add them to the mole-style sauce for 2 to 3 minutes to warm through. Add the roasted cauliflower and fold to coat, cooking for 1 minute more. If the sauce feels too thick, loosen with a splash of water from the kettle, a tablespoon at a time.
6. Finely shred the red cabbage and roughly chop the fresh coriander. Cut the lime into wedges. Fluff the rice, then divide between two bowls and top with the cauliflower and beans, the cabbage slaw, a squeeze of lime and a scatter of coriander.

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