Cauliflower Steak With Ready-to-eat Jasberry Rice and Sriracha Chickpea Sauce

2 servings
Vegan and gluten-free
35 minutes

Feeling a fancy vegan dinner tonight? This cauliflower steak with Ready-to-eat Jasberry Rice Original and sriracha chickpea sauce will surely impress you. By using our Ready-to-eat Jasberry 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 make you feel so rewarded after a long day.


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 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


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

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

2. 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.

3. 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 onto 2 serving plates, place cauliflower steak on the side along with the sauce. Garnish with thyme and pine nuts, serve and enjoy.

Share this article

This recipe features: