1 cauliflower, green leaves and stalks removed (around 700g/1lb 9oz), chopped​​​​
pinch of chilli flakes
4 garlic cloves, finely chopped
1 onion, finely chopped
small handful fresh parsley, finely chopped
1 red pepper, sliced
700g/1lb 9oz ​Maris Piper​ potatoes, peeled and cut into 2cm/1in pieces
3 sprigs fresh thyme, plus extra for garnish
160g/5¾oz baby plum tomatoes
400g tin cannellini beans, drained
400g tin haricot beans, drained
500ml/18fl oz tomato passata
salt and freshly ground black pepper
1 tsp brown sugar
1 tsp ground cumin
1 tbsp oil
1 tbsp olive oil
2 tsp smoked paprika
100ml/3½fl oz vegetable stock (made using a stock cube)
1-2 tbsp non-dairy milk, to loosen if needed
80g/3oz sun-dried tomatoes in oil, drained and roughly chopped