Heat your oven to 200°C/Fan 180°C/Gas 6. Measure out 2 tsp jerk spice mix into a large bowl. Pick the thyme leaves off the sprigs and add most of them to the bowl (keep a few back for garnishing). Halve the chilli. Finely chop 1 half, making sure to scrape out the seeds and white pith (this week’s chillies are hot, so only use 1/4 if you prefer a milder heat). Keep the other half back for later. Trim the roots and top 3cm off the spring onions. Finely chop them. Add half to the bowl and keep the other half back for later.
Add the tamari and 1 tbsp Demerara sugar to the bowl with a pinch of salt and pepper and 1 tbsp oil. Stir to mix well.
Slice the leaves off the cauliflower (see our tip for what to do with them). Break the cauliflower into large florets. Add the florets to the bowl and turn to coat well in the jerk marinade. Line a baking tray with foil and spread the cauliflower out over the tray. Slide into the oven and roast for 30 mins till the cauliflower is tender and charred.
While the cauliflower roasts, tip the rice into a bowl. Cover with cold water and whisk for 1-2 mins (you can use a fork) till the water goes cloudy. Drain the rice and tip it into a small pan.
Crumble in the coconut cream. Drain the kidney beans, rinse them and add them to the pan. Add the reserved chilli half (this is optional as it will add a little spice to your rice. If you prefer a mild, coconutty rice, leave the chilli half out) and chopped spring onions you saved earlier. Finely grate in the lime zest and squeeze in the juice. Add a pinch of salt.
Pour in 300ml boiling water, pop on a lid and bring the pan to the boil. Turn the heat down low and gently simmer for 8-10 mins till the rice has absorbed all the water. Take off the heat and let the rice sit in the pan, lid on, for 5-10 mins to steam the rice and finish cooking it. The rice should keep warm in the pan for up to 15 mins.
The cauliflower should be cooked by now. Scoop the rice onto 2 warm plates, discarding the chilli half. Add the cauliflower florets to the plate and serve with spoonfuls of the yogurt, garnished with the remaining thyme leaves.