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Photo of Cauliflower toasts with spicy baked beans by WW

Cauliflower toasts with spicy baked beans

3
Points® value
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Moderate
A whole new way to serve beans on toast - after trying this, you'll never want to go back!

Ingredients

Cauliflower, Raw

800 g, cut into florets

Half fat Cheddar cheese

100 g

Egg, whole, raw

2 medium, raw, beaten

Garlic granules

5 g

Oregano, Dried

1 teaspoon(s), level

Ground Nutmeg

½ teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, finely chopped

Garlic

2 clove(s), crushed

Paprika

1½ teaspoon(s), level

Cumin seeds

½ teaspoon(s), level

Ground Cinnamon

¼ teaspoon(s), level

Cloves, Whole or Ground

¼ teaspoon(s), level, (ground, large pinch)

Tomato Purèe

1 tablespoon(s), level

Tinned Tomatoes

1 can(s), large

Bay leaf, dry

2 leaf/leaves

Cannellini Beans, cooked

2 can(s), large, drained

Parsley, fresh

½ tablespoon(s), roughly chopped

Instructions

  1. Pre-heat the oven to 200°C, fan 180°C, gas mark 6. Blitz the cauliflower in a food processor until it’s the texture of rice. Put in a microwave-proof bowl and cover with clingfilm. Microwave on high for 4 minutes, stirring halfway through.
  2. Leave to cool for 1 minute, then tip onto a clean tea towel. Squeeze all the excess moisture out of the cauliflower until dry. Tip it back into the bowl and mix in the cheese, eggs, garlic granules, dried oregano and nutmeg. Season well.
  3. Line a baking tray with greaseproof paper and shape the cauliflower into 8 ‘toasts’ on the tray. Bake for 20 minutes until crisp and golden at the edges.
  4. Meanwhile, mist a large pan with cooking spray. Add the onion and cook for 6-8 minutes until softened and just starting to colour. Add the garlic and cook for a further 30 seconds, then stir in all the spices and tomato purée and cook for an additional 1 minute, stirring continuously.
  5. Add the chopped tomatoes. Half fill the tin with water and add this to the pot, along with the bay leaves. Simmer, uncovered, for 10 minutes. Stir in the beans and cook with the lid on for a further 10 minutes until the beans are heated through and tender. Season well.
  6. Serve the baked beans with the cauliflower toasts and a sprinkling of parsley.

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