Jerk-style cauliflower with coconut rice

Main Courses


For the cauliflower
1 large red chili, deseeded
2 garlic cloves
1 tbsp 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, tough leaves trimmed (don’t remove the stalk)

For the rice
3/4 cup brown basmati rice
2 tsp vegetable bouillon
3 thyme sprigs
2 red peppers, deseeded and chopped into small pieces
1 bunch of spring onions, finely sliced
1 can red kidney beans, rinsed
3 tbsp coconut yogurt

Preheat your oven to 400°F. In a blender, combine chili, garlic, ginger, oil, spices, lemon juice, and yogurt until smooth. Carefully slice the cauliflower into eight steaks, making sure to include the stalk to keep it together. Brush both sides of the cauliflower steaks with the paste you have blended and place them on a baking sheet lightly greased with oil. Roast for 30 minutes, then flip and roast for an additional 20 minutes until tender. In a large pot, combine rice, 2 cups of water, bouillon, and thyme. Bring to a boil, then cover and cook for 10 minutes. Add peppers and spring onions, cover again, and simmer for 10-15 minutes until rice is tender. If needed, add a splash more water to prevent it from drying out. Stir in beans and yogurt, and heat through. Serve the cauliflower over rice.