Tandoori-Roasted Cauliflower and Carlin Bean Salad with Kumquats, Crispy Kale, and Coconut.

Ingredients (serves 4)

For the cauliflower

• 1 large cauliflower, cut into florets
• 2 tbsp The Governor Extra Virgin Olive Oil
• 1-2 tbsp tandoori spice blend
• ½ tsp sea salt

For the crispy carlin beans

• 1 x 400g jar carlin beans, drained and thoroughly dried
• 1 tbsp The Governor Extra Virgin Olive Oil
• 1 tsp sea salt
• 1 tsp chilli flakes
• 1 tsp nigella seeds

For the crispy kale

• 100g kale, stalks removed and torn into bite-sized pieces
• 1 tbsp The Governor Extra Virgin Olive Oil
• Pinch of sea salt

For the salad

• 8 kumquats, thinly sliced
• 4 spring onions, finely sliced
• 40g coconut flakes, toasted
• Small handful fresh coriander leaves

To finish

• Juice of 1 lime
• A drizzle of The Governor EVOO

Method

1. Preheat the oven to 180°C fan. Place the cauliflower florets in a large bowl with the olive oil, tandoori spice and salt. Toss well to coat, then spread onto a baking tray. Roast for 30-35 minutes until golden and tender.

2. Place the dried carlin beans on a second baking tray. Roast for 25-30 minutes until crisp, shaking a couple of times. Set aside, add the salt, chilli flakes and nigella seeds.

3. Toss the kale with olive oil and a pinch of sea salt. Massage for 2 minutes then add to the cauliflower in the oven for the last 8-10 minutes until crisp.

4. Toast the coconut flakes in the oven for 3-4 minutes until lightly golden.

5. Place the roasted cauliflower in a serving dish. Add the kale, carlin beans, kumquats, spring onions, toasted coconut and coriander. Squeeze over the lime and finish with a drizzle of The Governor EVOO.