Jerk Cauliflower & Black Bean Salsa
with Garlic Rice
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.
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
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
Utensils
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.