Make cauliflower the star of the show in April Jackson’s vegan feast, as seen on Cooking with the Stars. Marinating the cauliflower in tandoori-style spices gives it incredible depth of flavour. It’s served with crispy roasted chickpeas, a zingy coconut and coriander yogurt and fluffy coconut rice.
April Jackson
Restaurant owner, self-taught chef, Apprentice candidate on series 11 of the show and former Miss Jamaica Universe, April Jackson has already had a busy and varied career. Her restaurant, Brixton’s Wood and Water has been open since 2015.
1HR
Total time
Ingredients
Servings
6
300 g
M&S Plant Kitchen coconut pot
1 1/2 tbsp
smoked paprika
1 1/2 tbsp
ground cumin
1 1/2 tbsp
garlic powder
1 tbsp
garam masala
1 tsp
salt
2
M&S Remarksable Value lemons, juiced
3
cauliflower
For the toasted chickpeas
2 tins
chickpeas, drained
1 tsp
smoked paprika
For the coconut rice
400 g
M&S basmati rice
3 tbsp
oil
3/4 tsp
salt
1 tin
(400 ml)
(400 ml)
coconut milk
1 tbsp
vegan butter
For the garlic and coriander yogurt
35 g
coriander, roughly chopped
200 g
M&S Plant Kitchen coconut pot
1 clove
M&S Remarksable Value garlic
1 tbsp
lime juice
1/2 tsp
salt
2 tbsp
olive oil
To serve
1 tub
(200 g)
(200 g)
M&S roasted red pepper houmous
1 handful
coriander, roughly chopped
3
red chillies, sliced
Nutrition per serving
Calories
905kcal
Fat
43.8 g
Saturates
23.4 g
Sugars
15.6 g
Salt
1634.3 mg
