Ingredients
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Ingredients
- 60 g ginger
- 4 cauliflower
- 8 tbsp lemon juice
- 8 tsp vegetable bouillon
- 4 large red chilli, deseeded
- 8 garlic cloves
- 1600 g red kidney beans, rinsed
- 4 tsp coriander
- 600 g brown basmati rice
- 4 bunch spring onions
- 12 thyme sprigs
- 4 tsp cumin
- 8 red peppers (or 1 green 1 red), deseeded and chopped into small pieces
- 4 tsp smoked paprika
- 8 tbsp coconut yogurt
- 12 tbsp coconut yogurt
- 4 tbsp olive oil
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Jerk-style cauliflower with coconut rice
Instructions
Step 1
Preheat the oven to 200C/180C fan/gas 6. In a small bowl, combine the chili, garlic, ginger, oil, spices, lemon juice, and yogurt, then blend with a hand blender until smooth. Carefully cut the cauliflower into eight pieces, making sure each slice goes through the stalk to keep it intact. Coat both sides of the cauliflower steaks with the spice paste, place them on a lightly oiled baking sheet (or use two if necessary), and roast for 30 mins. Flip them over and continue roasting for another 20 mins, or until they become tender.Step 2
Meanwhile, place the rice in a large pan with 450ml water, the bouillon, and thyme. Bring to a boil, cover, and cook for 10 minutes. Then, add the peppers and spring onions, cover again, and simmer for an additional 10-15 minutes until the rice is tender. Check near the end to ensure the water hasn't evaporated; you may need to add a little more. Stir in the beans and yogurt, and heat through. If you're following the Healthy Diet Plan, serve half of the cauliflower and rice, and refrigerate the remainder for another day. It will keep in the fridge for up to two days.
Recipe Story
Jerk-Style Cauliflower with Coconut Rice: A Flavorful Fusion
Indulge in the vibrant and bold flavors of Jerk-Style Cauliflower with Coconut Rice, an irresistible dish that marries the Caribbean heat with a creamy coconut finish. This recipe transforms the humble cauliflower into a spicy, aromatic centerpiece, perfectly complemented by fragrant coconut rice, making your meal a vibrant culinary experience.
Rich Flavors and Fresh Ingredients
The magic begins with a fiery marinade featuring red chilli, garlic, and ginger, balanced by a blend of smoked paprika, cumin, and coriander. A splash of lemon juice and creamy coconut yogurt round off the spice, transforming your cauliflower into an explosion of flavors.
The addition of red peppers and spring onions not only elevate the dish's color but also add a fresh crunch. All this sits atop a bed of brown basmati rice, cooked with aromatic thyme and vegetable bouillon for a fragrant, nutty base.
Quick and Nutritious
With just 20 minutes of prep time and 35 minutes of cooking, this dish is perfect for a midweek meal bursting with taste and nutrition. Packed with vitamins and minerals from the vegetables, plus the low-calorie count of cauliflower, this meal supports a healthy diet and sustenance.
Meal Variations and Serving Suggestions
For a vegan option, simply swap the regular coconut yogurt for a plant-based alternative. To make this dish gluten-free, ensure all ingredients, like the vegetable bouillon, comply with gluten-free standards. This recipe serves four, making it ideal for a family dinner or a flavorful weekend meal prep.
Enhance your dining experience by serving the Jerk-Style Cauliflower with Coconut Rice alongside a fresh seasonal salad or a zesty mango salsa for an added burst of freshness. Want more protein? Add some grilled tofu or chickpeas for a wholesome finish.
Savor the Spice
With its intriguing mix of flavors and texture, this dish is a delightful way to explore Caribbean cuisines from the comfort of your kitchen. Whether you're a spice connoisseur or simply looking to try something new, this jerk-style cauliflower with coconut rice will leave your palate dancing with joy.
