Cauliflower ‘Rice & Peas’

My quirky twist on a Caribbean jerk goes vegan and low in carbs and fat. A cauliflower lovers dream.

Serves 2

Cauliflower Rice & Peas

1 Cauliflower

1 tsp cumin seeds

1tsp ground allspice seeds

200ml  coconut milk

! bunch of spring onions, finely chopped

400ml kidney beans

Salt & Pepper to taste

sprinkling of grated fresh coconut (so desiccated if necessary)

Start by chopping the cauliflower into florets. Now to get the rice effect you simply need to pulse it in a food blender being careful not to break it down too far or you will end up with a grainy puree. At the risk of being patronising… it should look like rice.

Next heat a pan and add an oil of your choice. Coconut oil works amazingly. Add the seeds and fry until they start to pop and then add the cauliflower and fry again for a few minutes. Now add the coconut milk. Cook on a super low heat until the cauliflower has softened slightly and the coconut milk has evaporated. Drain the kidney beans and add about 5 minutes before the end with the spring onions.  Other recipes tell you to make this in the microwave. I think it would work, personally i don’t have one so I wouldn’t know but you could use ground spices and a little less coconut milk. It is designed to be something easy to make.

For the Jerk Paste

1 cup balsamic vinegar

1 cup pineapple juice

3 tbsp dark brown sugar

6 cloves of garlic

4 spring onions

a couple of fresh chili’s of your choice. Scotch bonnet is the traditional.

2 tbsp ground cumin

2 tbsp ground allspice

1 tbsp cinnamon

2 tbsp fresh or dry thyme leaves

Its a little nontraditional but the pineapple works really well and if used as a marinade it adds a lovely depth of flavour. Also, it has enzymes in it that will break down collagen in meat and make it more tender. Just in case the extra you make using this recipes temps you with jerk chicken. The same paste will work great.

To make simply blend together all ingredients.

To make jerk cauliflower. Simply Floret a cauliflower to your desired size. Marinade in some of the rub and roast in a 180oc oven for about 20 minutes until softened and charred.