Chipotle Cauliflower, Bean & Maize Rice Bowl


Serves 4

For the cauliflower:
2 Tbs olive oil
2 tsp chopped garlic
350g cauliflower florets
1/4 cup water
1/2 cup chipotle sauce
2 Tbs honey
Salt and pepper

For the maize Rice:
1 cup mealie rice
1/2 tsp Salt
2 Tbs olive oil
Juice of 1/2 lemon
Salt and pepper

For the Beans:
1 tin cannellini / butter beans, drained
30g mange tout/ sugar snaps, blanched
1/2 onion, sliced
1 tsp wholegrain mustard
Juice of 1/2 lemon
2 Tbs chopped fresh parsley
2 Tbs olive oil


Heat olive oil in a pan, add garlic, then sauté for a few seconds.

Stir in the cauliflower and toss well before adding water.

Cover and leave to steam for 2 minutes to cook the cauliflower.

Add the chipotle sauce and honey, then stir over high heat to evaporate any leftover water and thicken the sauce so it clings to the cauliflower, season with salt and pepper.

Rinse mealie rice under cold water, then place into a pot, cover with cold water, add salt and bring to the boil.

Simmer for 40minutes, topping up water if necessary until maize rice is cooked through and tender.

Drain then stir in the chopped parsley, olive oil, lemon juice and season to taste.

Combine the beans, mange tout, sliced onion, mustard, lemon juice, parsley, olive oil and seasoning then toss well.