This dish is the perfect balance of cheesy and tangy! An absolute vegetarian dream packed with warm and smoky flavours, roasted cauli florets, and a generous layer of melty mozzarella and cheddar cheese. Super delicious, fuss-free Mexican that the whole family will love.

x Jess

Time to cook: 50 mins, Serves: 8, as a side, or 4 as a main 

Ingredients:

• 2 heads cauliflower, broken into florets
• 2 tbsp extra virgin olive oil
• Spice mix: ½ tbsp paprika, 2 tsp ground cumin, 1 tsp garlic powder, 1 tsp ground coriander, 1 tsp chilli flakes
• 400g (14.1oz) tin black beans
• 1 cup corn kernels
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar cheese

To serve:

• 10 cherry tomatoes, diced
• ¼ red onion, finely diced
• 1 avocado, diced
• ½ cup sliced jalapenos, chopped
• ½ bunch coriander, finely chopped
• 1 lime, in wedges

Method:

Preheat the oven to 200°C or 395°F. Line a baking tray with baking paper.

Place the cauliflower florets on the baking tray and drizzle with extra virgin olive oil. Sprinkle the spice mix over the top. Add a generous pinch of sea salt. Use your hands to toss the cauliflower until evenly coated.

Place in the oven and roast for 35-40 minutes, or until the cauliflower is crispy and golden. 

Remove the cauliflower from the oven and top with the black beans, corn kernels, mozzarella cheese and cheddar cheese. Return to the oven to cook for 10 minutes or until the cheese has melted. 

Remove from the oven and top with the remaining ingredients. 

Enjoy straight from the tray or divide between serving bowls.