Baked Cauliflower with Black Beans & Coconut - Ainsley Harriott

Ingredients

• juice of 2 limes
• 1 large cauliflower, outer leaves and stalk removed and discarded
• 4 tbsp coconut oil
• 1 tbsp black mustard seeds
• 4-cm piece of fresh root ginger, peeled and finely chopped
• 2–3 garlic cloves, finely chopped
• 1 green chilli, finely chopped
• 2 tsp turmeric powder
• 1 x 400ml tin coconut milk
• 1 x 400g tin black beans, drained and rinsed
• a handful of coriander, finely chopped
• sea salt and freshly ground black pepper
• 2 tbsp toasted coconut flakes, to garnish
• For the Flatbreads
• 250g plain flour, plus extra for dusting
• 2 tsp baking powder
• 1 tsp sea salt
• 250g thick Greek-style yoghurt
• vegetable oil, for greasing