Jamaican Cauliflower Steaks with Rice and Beans
Vegan cauliflower steaks with a Jamaican marinade and coconut rice with kidney beans
Ingredients
Marinade
- 4 Spring onions (roughly chopped)
- 2 Garlic cloves
- Thumb-sized ginger (roughly chopped)
- 1/2 Onion (roughly chopped)
- 2 Scotch bonnet chillies (roughly chopped)
- 2 tbsp Lime juice
- 2 tbsp Brown sugar
- 1 tbsp Light soy sauce
- 1 tbsp Olive oil
- 1/2 tbsp Allspice
- 1/2 tsp Dried thyme
- 1 Head cauliflower (cut into thick slices to make the steak shape)
Rice and Peas
- 100g Long grain rice
- 200ml Coconut milk
- 3 Spring onions (sliced)
- 1/2 tbsp Dried thyme
- 1/2 tsp Allspice
- 150ml Water
- 200g Kidney beans (drained)
To Serve
- 1 Spring onion (finely sliced)
- 1 tsp Chilli flakes
- 1 tsp Flat-leaf parsley
Instructions
- Heat oven to gas mark 6/200℃/400℉. Line a baking tray with grease proof paper.
- Add the spring onions, garlic, ginger, onion, chillies, lime juice, brown sugar, soy sauce, olive oil, allspice, and thyme to a blender. Season with salt and pepper to taste, blend until smooth. Taste to see if the marinade is to your liking (add more chillies or seasoning to taste). Add half the marinade to a large plate and place the cauliflower steaks on top, pour the remaining marinade over the top of the steaks and rub into the cauliflower.
- Remove the cauliflower from the plate and shake any excess marinade off the steaks. Place on the baking tray and cook for 15 minutes near the top of the oven. Turn the cauliflower steaks over and cook for a further 15 minutes.
- Meanwhile, prepare the rice and beans. Add the rice, coconut milk, spring onions, thyme, allspice, and water to a large saucepan. Season with salt and pepper to taste and cook on high for 10 minutes, partially covering and stirring frequently. Add the kidney beans and stir through the rice. Turn off the heat and cover, leave for 5 minutes.
- Remove the cauliflower steaks from the oven and serve with the rice and beans. Top with spring onion, chilli flakes, and flat-leaf parsley.