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.