Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the cauliflower into florets (like small trees), halving any large ones. Pop them into a mixing bowl and season with salt and pepper. Add the mayonnaise and toss to coat.
In another small bowl, mix the breadcrumbs with half the Central American style spice mix. Season with salt and stir in the oil for the breadcrumbs (see ingredients for amount).
Add the spicy crumbs to the florets and toss to coat evenly.

Pop the crumbed florets onto a lined baking tray and spread them out in a single layer. Discard any leftover crumbs in the bowl.
When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins. Turn halfway through.

Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into small pieces.
Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed and finely chop.
Roughly chop the coriander (stalks and all).

Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the courgette and cook, stirring, for 3 mins. Stir in the garlic and remaining Central American style spice mix and cook for 1 min more.
Add the chopped tomatoes and water for the sauce (see ingredients for amount). Bring to a simmer, then bubble away for 5 mins.

Meanwhile, drain and rinse the cannellini beans in a sieve. Transfer a third to a bowl and crush with a fork.
After 5 mins, add the whole and crushed beans to the stew. Cook until thickened, 5-6 mins.
Stir half the coriander into the stew, then remove from the heat. Season with salt and as much red chilli as you'd like (add less if you don't like heat).

When the nuggets are crispy, remove from the oven.
Spoon the spicy bean stew into bowls, then top with the cauliflower nuggets and a dollop of soured cream.
Finish with a sprinkling of the remaining coriander. Enjoy!