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Jerk-style cauliflower with coconut rice

Jerk-style cauliflower pieces with coconut rice on the side

Jerk-style cauliflower with coconut rice

Name: Jerk-style cauliflower with coconut rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 large red chilli deseeded; 2 garlic cloves; 15g ginger, chopped; 1 tbsp olive oil plus extra for the baking sheet; 1 tsp smoked paprika; 1 tsp cumin; 1 tsp coriander; 2 tbsp lemon juice; 2 tbsp coconut yogurt; 1 large cauliflower (about 1kg) tough leaves trimmed (don't remove the stalk); 150g brown basmati rice; 2 tsp vegetable bouillon; 3 thyme sprigs; 2 red peppers (or 1 green 1 red) deseeded and chopped into small pieces; 1 bunch of spring onions (about 100g) finely sliced; 400g can red kidney beans rinsed; 3 tbsp coconut yogurt

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 35 mins

A star rating of 4.3 out of 5.8 ratingsRate

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Cauliflower roasted in the oven takes on a delicious, nutty flavour. Here, it is coated in a spicy jerk paste and served on brown rice with vegan-friendly coconut yogurt

Healthy

Low calorie

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the cauliflower

1 large red chilli

deseeded
2 garlic cloves
15g ginger, chopped
1 tbsp olive oil

plus extra for the baking sheet
1 tsp smoked paprika
1 tsp cumin
1 tsp coriander
2 tbsp lemon juice
2 tbsp coconut yogurt
1 large cauliflower (about 1kg)

tough leaves trimmed (don't remove the stalk)

For the rice

150g brown basmati rice
2 tsp vegetable bouillon
3 thyme sprigs
2 red peppers (or 1 green 1 red)

deseeded and chopped into small pieces
1 bunch of spring onions (about 100g)

finely sliced
400g can red kidney beans

rinsed
3 tbsp coconut yogurt

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Nutrition: per serving

kcal415

low
fat11g

low
saturates6g
carbs55g
sugars12g
fibre14g

high
protein16g
salt1.06g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the chilli, garlic, ginger, oil, spices and lemon juice in a small bowl with the yogurt and blitz using a hand blender until smooth. Cut the cauliflower carefully into eight, ensuring that you slice through the stalk each time as this will hold it together. Brush the spice paste over both sides of the cauliflower steaks, then arrange on a baking sheet (use two if needed) rubbed with a little oil and roast for 30 mins. Turn over and roast for 20 mins more, or until the cauliflower is tender.
step 2

Meanwhile, put the rice in a large pan with 450ml water, the bouillon and thyme. Bring to the boil, cover and cook for 10 mins, then add the peppers and spring onions, cover again and simmer for 10-15 mins more until the rice is tender. Check towards the end that the water hasn’t run dry as you may need to add a splash more. Add the beans and yogurt and warm through. If you're following the Healthy Diet Plan, serve half the cauliflower and rice, then chill the rest for another day. Will keep for up to two days in the fridge.

Useful tip

A healthy kitchen hack is to use coconut yogurt rather than coconut milk – it cuts the fat levels without compromising on flavour.

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A star rating of 4.3 out of 5.8 ratings

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