Cauliflower Steak With Jasberry Organic Ready-to-Eat Superfood Rice and Sriracha Chickpea Sauce

2 servings

Vegan and gluten-free

35 minutes

Craving a fancy vegan dinner tonight? This cauliflower steak with Jasberry Organic Ready-to-Eat Superfood Rice and sriracha chickpea sauce is sure to impress. By using our Jasberry Organic Ready-to-Eat Superfood Rice, it can save you from the trouble of cooking the rice at the perfect texture. (Yes, we do understand that pain!) Healthy yet full of flavor, this dish will leave you feeling rewarded after a long day.

Ingredients

1 pack Jasberry Organic Ready-to-Eat Superfood Rice Original
1/2 tbsp Fresh lemon juice
1 tbsp Sriracha
1 Cauliflower
2 tbsp Extra-virgin olive oil, divided
4 tbsp Pine nuts
1 fresh Thyme for garnish
Salt and black pepper to taste
For the Chickpea & Sriracha Sauce
2 tbsp Sriracha
3 tbsp Mayonnaise
200g Cooked chickpeas
2 Garlic cloves
Extra-virgin olive oil
1/2 tbsp Fresh lemon juice

Instructions

For the sauce
1. Combine chickpeas, sriracha, mayonnaise, garlic, lemon juice, and extra-virgin olive oil. Blend in a food processor until smooth.

For everything else
1. Preheat the oven to 425°F (220°C).

2. Slice the cauliflower to create steaks. Place them on a baking sheet, then brush with extra-virgin olive oil, and season with salt and black pepper. Bake for 20 minutes or until tender. Lightly brush the steaks with the blended sauce, then bake for an additional 5 minutes.

3. Meanwhile, heat the Jasberry Organic Ready-to-Eat Superfood Rice Original based on instructions. Transfer to a mixing bowl, add pine nuts, lemon juice, and sriracha, and season with salt and pepper to taste.

4. Divide the rice onto 2 serving plates, place the cauliflower steak on the side, and drizzle with the sauce. Garnish with thyme and pine nuts. Serve and enjoy.