Jerk Cauliflower & Black Bean Salsa

Name: Jerk Cauliflower & Black Bean Salsa with Garlic Rice
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1.5 cup water; ¼ tsp salt; 1 packet basmati rice; 1 portion cauliflower; 1 sachet mild Caribbean jerk seasoning; 1 cob corn; ½ tin black beans; 1 unit cucumber; 1 unit long red chilli; 1 bag coriander; ½ unit lime; 1 packet Greek-style yoghurt; 2 clove garlic; 20 g butter

with Garlic Rice

Up to 180$ + Free Treats / Extras for Life

Dress up cauliflower in a little Caribbean jerk seasoning, then pop it in the oven until it's tender with crispy edges and it becomes a star player in any dish. Here, we're teaming it with moreish garlic rice and a punchy black bean salsa.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Weizen, Gluten, Soja.)

1 portion

cauliflower

1 sachet

mild Caribbean jerk seasoning

1 cob

corn

½ tin

black beans

1 unit

cucumber

1 unit

long red chilli

1 bag

coriander

½ unit

lime

1 packet

Greek-style yoghurt

(Contains: Milk;)

2 clove

garlic

Not included in your delivery

olive oil

1.5 cup

water

¼ tsp

salt

20 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Energy (kJ)2520 kJ

Fat13 g

of which saturates7.2 g

Carbohydrate97.9 g

of which sugars12.8 g

Protein21.9 g

Sodium1480 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Medium Non-Stick Pan

•Medium Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the garlic 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. 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. 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 corn kernels are "popping" out.

In a medium bowl, add the corn, black beans, cucumber, 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 garlic rice between bowls. Top with the jerk cauliflower and black bean salsa. Serve with a dollop of Greek yoghurt and any remaining lime wedges.