• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Cut the cauliflower into florets (like small trees). Halve any large florets.
• Pop the florets into a bowl and season with salt and pepper. Add the aioli and toss to coat. 
• In another small bowl, mix the breadcrumbs with ½ tsp salt (double for 4p) half the Central American spice mix and a glug of oil.
• Add the breadcrumbs to the cauliflower and toss to coat evenly.

• Pop the coated cauliflower onto a lined baking tray and spread out in a single layer. 
• When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins.

• 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).

• Place a large pot over medium-high heat with a drizzle of oil. 
• Add the courgette and cook, stirring, for 3 mins.
• Stir in the garlic and remaining Central American spice and cook for 1 min more.
• Add the chopped tomatoes and 75ml water (double for 4p).
• Bring to a simmer, then leave to cook for 5 mins.

• Meanwhile, drain and rinse the cannellini beans in a sieve.
• Transfer one-third to a bowl and crush with a fork. 
• When the stew has simmered for 5 mins, add the whole and crushed beans.
• Cook until slightly reduced, 5-6 mins. 
• Stir half the coriander into the stew. Remove from the heat. Season with salt and as much chilli as you like (use less if you don't like spice).

TIP: Loosen with a splash of water if you feel it's become too thick.

• When the cauliflower nuggets are crisp, remove from the oven. 
• Spoon the bean stew into bowls and add a dollop of yoghurt.
• Carefully arrange the cauliflower on top.
• Finish with a sprinkling of the remaining coriander.