Jerk Cauliflower with Coconut Rice

Jerk Cauliflower with Coconut Rice

Bring jerk cauliflower with coconut rice to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Pale Ale when the food is ready.

Ingredients

Serves 4

• 1 large cauliflower, florets

• 2 tbsp vegan jerk paste

• 2 tbsp oil

• 250 g basmati rice

• 200 ml coconut milk

• 250 ml water

• 400 g tin kidney beans, drained

• 1 lime

• 2 spring onions, sliced

Instructions

1. Heat oven to 220°C, 200°C fan. Toss cauliflower in jerk paste and oil and roast for 30–35 minutes, turning once.

2. Rinse rice and bring to a simmer with coconut milk and measured water. Cover and cook on low for 12 minutes.

3. Add beans, cover, remove from heat and leave for 10 minutes until rice is tender and beans hot.

4. Fluff rice, fold in lime zest and spring onions and serve with cauliflower and lime wedges.

Serving Suggestions

Divide between warmed plates or bowls and serve with the accompaniments prepared in the method. The recipe makes a complete main course for the stated number of people.

Pairing Tips

Start with Pale Ale. Citrus hops brighten savoury and spiced food. Keep the bitterness moderate so it does not amplify chilli heat. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.