Jerk Cauliflower, Coconut Rice & Mango and Avocado Salsa

Name: Jerk Cauliflower, Coconut Rice & Mango and Avocado Salsa
Prep time: 30 min
Cook time: 1 h
Total time: 90 min
Yield: 3/4
Ingredients: 1mango; 1x avocado; 1 x plum tomato; 2 x spring onions; 1/2 x red onion; 1/2 x red chilli; S&P; Juice of a lime; -1 tsp Smoked paprika; -1 tsp Allspice; -1 tsp Nutmeg; -1 tsp Cinnamon; -1 tsp Cumin; -1 tsp Chilli powder; -Thumb of Ginger (pealed and finely chopped); -4 large cloves of Garlic; -2 tsp Thyme; -Salt & Pepper; -1 tsp Brown sugar; -1/2 cup Soy sauce; -1/2cup Olive oil; -1 red onions; -1 squeezed & zested lime; -1 cauliflower, cut into florets; 1 Cup of brown rice; 2 cups of coconut milk; 2 cups of water; 1.2 tsp salt; 3 tsp dessanated coconut

by The Last Bite

3/4 servings

1 hr 30 min

This dish was an absolute explosion for the senses and was also super easy to make! ✨

Jerk cauliflower, coconut rice & mango and avocado salsa

Jerk marinade is very easy, and provides a real punchy flavour to your dish! I served this with some creamy coconut brown rice. This rice soaked up the spice perfectly.

Along side this i made a zesty salsa, containing mango, avocado, tomato, spring onion, red onion lime and a little chilli. Served all together this dish really was delicious!

This dish is Vegan, Vegetarian, Healthy, and can also be gluten free if using a gluten free soy, so it really is the dish for everyone. Packed with nutrition and flavour, this dish could be a spicy weekend treat, or perfect for a show stopping dinner party.

For more plant based recipes please check out my instagram @ the.last.bite.food.blog

Mango and avocado salsa

Jerk Cauliflower, Coconut Rice & Mango and Avocado Salsa

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Recipe details

Yield 3/4 servings
Time spent: Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the salsa

1mango
1x avocado
1 x plum tomato
2 x spring onions
1/2 x red onion
1/2 x red chilli
S&P
Juice of a lime

For the jerk cauliflower

-1 tsp Smoked paprika
-1 tsp Allspice
-1 tsp Nutmeg
-1 tsp Cinnamon
-1 tsp Cumin
-1 tsp Chilli powder
-Thumb of Ginger (pealed and finely chopped)
-4 large cloves of Garlic
-2 tsp Thyme
-Salt & Pepper
-1 tsp Brown sugar
-1/2 cup Soy sauce
-1/2cup Olive oil
-1 red onions
-1 squeezed & zested lime
-1 cauliflower, cut into florets

For the rice

1 Cup of brown rice
2 cups of coconut milk
2 cups of water
1.2 tsp salt
3 tsp dessanated coconut

Instructions

To make your coconut rice, add your water, coconut milk, rice and salt to a pan, bring to the boil and the simmer on a low heat for approx an hour. Keep the water topped up so its covers the rice, but also, it should evaporate during the end of the cooking time. Stir regularly so it dosent stick.
To make your salsa simply finely cube all your vegetables, add your lime and finely cut your chilli and mix.
For the cauliflower, add all your liquid ingredients and spices to a blender. Finely cut your ginger garlic, and onions and add to the mix, blend until smooth. Cut your cauliflower into small florets, cover with the jerk and let marinade for at least 30 minutes. Preheat your oven to 400f and cook the cauliflower for approx 30minutes.
Serve all together and ENJOY!

Comments

Sarah Cotterill on Aug 07, 2021

What do you do with the “3 tsp dessanated coconut” ?

1 Reply
Sarah Cotterill on Aug 07, 2021

And should it be desiccated coconut?

1 Reply
- The Last Bite on Aug 07, 2021
  
  YES! thats the one! just chuck it through once it is cooked to enhance that coconut taste! :)
  
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