1 x 675g cauliflower
2 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon mild chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and black pepper
1 x 400g tin red kidney beans
1 x 400g tin cannellini beans
1-2 tablespoons chopped parsley to garnish
Remove the stalks from the cauliflower and cut it into florets. Cook in boiling water for 10-15 minutes or until tender but not mushy.
Meanwhile, heat the oil in a saucepan, add the onion, spices and seasoning and cook for 5-10 minutes. Drain the red kidney beans and add them to the onions. Leave to cook over a low heat, stirring occasionally. Heat the cannellini beans in a separate pan.
Drain the cauliflower. Reserve one or two florets for garnish and mix the remaining cauliflower and half the drained cannellini beans with the kidney beans. Transfer to a serving dish, garnish the corners with the reserved cauliflower and sprinkle the remaining cannellini beans and the chopped parsley over the top.