Preheat your oven to 200°C. Separate the cauliflower into florets (mini trees) and pop them into a mixing bowl. Season with salt and pepper and stir in the mayonnaise. Make sure the florets are well coated. In a small bowl, mix the panko breadcrumbs with half the Central American spice mix. Season the crumbs with salt and stir in a glug of oil. Tip the crumbs onto the florets and toss to coat evenly.

Carefully transfer the florets to a lined baking tray and roast on the top shelf of your oven until golden and crispy, 20-25 mins. Discard any crumbs that are left in the bowl.

Meanwhile, drain and rinse the cannellini beans in a sieve. Transfer a third of the beans to another small bowl and crush with a fork (we will use these later to thicken the stew). Remove the ends from the courgette, quarter lengthways, then chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all).

Heat a splash of oil in a large saucepan over medium-high heat. Add the courgette and cook, stirring for 3 mins. Stir in the garlic and remaining spice mix, cook for 1 minute more, then add the finely chopped tomatoes and water (see ingredients for amount). Bring to a simmer, then leave to bubble away for 5 mins. After 5 mins, add the whole and the crushed beans to the stew. Cook until the stew is nice and thick, 5-6 mins more.

Do any washing up now whilst everything is cooking. When the cauliflower is ready, remove from the oven. Stir half the coriander into the stew, then remove from the heat. Season the stew with salt and as much red chilli as you like!

Spoon the spicy bean stew into bowls and add a dollop of sour cream. Carefully arrange the cauliflower nuggets on top and finish with a sprinkling of remaining coriander. Enjoy!