Jerk Cauliflower & Black Bean Salsa
with Coconut Rice
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Black Beans
1 packet
Coriander
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Cauliflower
1
Long Chilli
1
Corn
1
Lime
1
Cucumber
1 packet
Coconut Milk
1 sachet
Mild Caribbean Jerk Seasoning
Cooking Steps
Preheat the oven to 220ºC/200ºC fan-forced. In a medium saucepan, add the coconut milk, water and salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
While the coconut rice is cooking, cut the cauliflower into small florets. Place on an oven tray lined with baking paper with the mild Caribbean jerk seasoning and a good drizzle of olive oil. Season with pepper, toss to coat and spread out evenly over the tray. Roast until tender, 20-25 minutes.
Slice the kernels off the corn cob. Drain and rinse the black beans (see ingredients list). Finely chop the cucumber. Thinly slice the long red chilli (if using). Roughly chop the coriander. Slice the lime (see ingredients list) into wedges.
Heat a medium frying pan over a high heat. Once hot, add the corn kernels and cook, stirring occasionally, for 2 minutes. Add the black beans and cook until the corn is browned and the beans are slightly blistered, 2-3 minutes. TIP: Cover the pan with a lid if the kernels are jumping out.
In a medium bowl, add the corn, black beans, cucumber, long red chilli (if using) and coriander. Add a good squeeze of lime juice, a drizzle of olive oil and season with salt and pepper. Toss to combine.
Divide the coconut rice between bowls. Top with the jerk cauliflower and black bean salsa. Serve with a dollop of Greek yoghurt and remaining lime wedges. Enjoy!
