This recipe is packed full of flavour, is super quick and easy to make and so nourishing. It’s a go-to dinner at our place when we feel like something hearty but not heavy.
1 large head cauliflower, cut into thick slices
2 cups basmati rice
1 tablespoon ghee
2 spring onions, cut into slices
1 teaspoon cumin seeds
1 can red kidney beans, rinsed, drained + patted dry on some paper towel
¾ cup chopped coriander
¾ cup chopped parsley
¼ cup oregano
1 spring onion
2-3 garlic cloves
Half a jalepeno, de-seeded
1 tablespoon white wine vinegar
2 tablespoons olive oil
Salt and pepper
Preheat your oven on the fan forced grill setting.
Put 2 cups of rice into a pot with 3 cups water. Cook using the absorption method.
Cut the cauliflower into thick steaks and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Bake until lightly coloured and cooked through – but still with enough texture to cut through with a knife and fork ☺
While the cauli steaks are cooking , heat the ghee in a large pan.
Add the spring onions and cook until they start to colour, then add the cumin seeds, stirring continuously so they don’t burn.
Add the kidney beans and cook until the skins begin to turn crisp. Season with salt and pepper. Once the rice is cooked, add it to the pan and stir well to combine.
I like to add another cheeky tablespoon of ghee at the end because I’m obsessed with the flavor…
For the chimichurri, blitz all the ingredients together in a food processor. Taste and balance with more vinegar/ oil/ chilli – follow your tastebuds with this one!
To serve, place a cauli steak atop a mound of the Mexican rice with a big dollop of chimichurri. Yum.