Jerk Style Cauliflower With Coconut Rice Recipes
JERK-STYLE CAULIFLOWER WITH COCONUT RICE
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
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 17
Steps:
- 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.
- 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.
Nutrition Facts : Calories 415 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 1.06 milligram of sodium
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