Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Remove the leaves from the cauliflower and cut into florets. Drain the sweetcorn. Place both on a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden.
2. Finely dice the onion. Finely chop or crush the garlic. Heat a medium frying pan with 1 tbsp oil on medium heat. Add the onion and cook for 5-7 mins, stirring occasionally, until softened. Add the garlic and cook for 2 mins. Transfer one-quarter of the onion mixture to a mixing bowl.
3. Drain and rinse the beans, then add to the pan with the remaining onion mixture. Add 100ml water (50ml for 1 person) and simmer for 10 mins, until the liquid has evaporated. Roughly mash then transfer to a separate bowl and keep warm.
4. Quarter the lime. Finely chop the herbs (save some coriander for garnish). Add the herbs to the mixing bowl with the onion mixture and stir in the cashew butter, vinegar, juice from 1 lime wedge and 1/2 tbsp olive oil. Season with sea salt.
5. Wipe the bean frying pan and reheat on high heat. Add 3 tacos and toast for 30 seconds, per side. Remove and keep warm in a clean tea towel. Repeat with the remaining tacos. Squeeze 1 lime wedge over the roasted cauliflower and sweetcorn. Finely dice the chilli (remove the seeds for less heat). Thinly slice the spring onion.
6. Garnish the beans with the chilli (to taste), spring onions and remaining coriander. Serve with cauliflower and sweetcorn, cashew mole, lime wedges and tacos.