Cauliflower Steaks with Rice and Red Kidney Beans

Recipe and photograph – Dr Joan Ransley

Transport yourself to Jamaica with this vibrant and flavourful Jamaican-inspired recipe. Enjoy hearty slices of cauliflower brushed with spicy jerk paste, paired with coconut rice and protein-packed red kidney beans.

Method

1. Preheat the oven to 200°C fan/Gas mark 6. Cut 2 thick slices from the middle of each cauliflower. Mix the jerk paste and lime juice together. Lay the cauliflower steaks on an oiled baking tray and brush with the jerk paste.
2. Bake the cauliflower steaks in the oven and roast for 25 minutes until the stem is tender and the cauliflower is charred at the edges.
3. Meanwhile, combine the rice, coconut milk and 300ml water in a saucepan. Bring to a simmer, cover the saucepan, and cook gently for 20 minutes or until the liquid has been absorbed and the rice is cooked. Add the red kidney beans for the final 5 minutes of cooking. Stir half the spring onions through the rice and beans.
4. Serve the cauliflower steaks with rice and beans, accompanied by a wedge of lime. Scatter the remaining spring onions over the dish.

Alternative serving suggestions

Borlotti beans or black beans can be used instead of red kidney beans. If you cannot find jerk paste, brush the cauliflower steaks with olive oil and sprinkle over ½ tsp of ground cumin, ½ tsp ground coriander, and ½ tsp chilli flakes.

Cooking tips

You can get between 2 and 4 cauliflower steaks from each cauliflower, depending on its size. Leftover cauliflower is delicious roasted or made into soup.