Feeling a fancy vegan dinner tonight? This cauliflower steak with RTE Jasberry rice and sriracha chickpea sauce will surely impress you. By using RTE Jasberry rice, it can save you from the trouble of cooking the rice at the perfect texture. (Yes, we do understand that pain!) Healthy but yet full of flavor, this dish will make you feel so rewarding after a long day.

Vegan and gluten-free
Time: 35 minutes

Ingredients for 2 servings

  • 1 Pack Ready-to-eat Jasberry 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 chickpea & sriracha sauce

  • 2 tbsp sriracha
  • 3 tbsp mayonnaise
  • 200g cooked chickpea
  • 2 garlic cloves
  • extra-virgin olive oil
  • 1/2 tbsp fresh lemon juice


For the sauce, combine chickpea, sriracha and mayonnaise, garlic, lemon juice, extra-virgin olive oil. In a food processor, blend until smooth.

  • 1. Preheat oven to 425F(or220C). slice cauliflower to create steaks. Place on a baking sheet then brush the extra-virgin olive oil, salt, and black pepper. Bake for 20 minutes or until tender. Brush lightly with the blended sauce, bake for 5 more minutes.
  • 2. In the meantime, heat the Ready to Eat Jasberry rice Original based on instruction. Pour into a mixing bowl, add pine nuts, lemon juice, sriracha, and season to taste with salt and pepper.
  • 4. Divide on 2 serving plates, place cauliflower steak on the side along with the sauce. Garnish with thyme and pine nuts, serve and enjoy