Cauliflower, bean & coconut casserole

In need of a little comfort to keep out the cold? Treat yourself to this wonderfully hearty and warming casserole.

Cauliflower, bean and coconut casserole

Serves: 4


  • 1 tbsp oil
  • 200g chopped onion
  • 2 carrots, sliced
  • 1 red chilli, finely chopped
  • 1 vegetable stock cube
  • 400ml can coconut milk
  • 1 cauliflower, cut into florets (about 700g)
  • 400g can black eyed beans, drained and rinsed
  • 28g pack fresh coriander


  1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a frying pan and fry the onion, carrots and chilli for 3-4 minutes.
  2. Dissolve the stock cube in 150ml boiling water and add to the pan with the coconut milk. Bring to the boil.
  3. Place the cauliflower florets and beans in a large family casserole dish and pour over the coconut mixture. Cover and bake for 45 minutes until tender, stirring once halfway through cooking. Reserve a little coriander for garnish and chop the rest. When the casserole is ready, stir in the chopped coriander and serve garnished with the reserved leaves.

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Last modified: June 10, 2021

Written by 9:46 am Recipes