Jerk-style cauliflower with coconut rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
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
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.
