Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Oven-Roasted Jerk-Marinated Cauliflower | from 3/9/15
with coconut rice and beans and a side salad

Active: 35 min Total: 35 min
Our members loved the Caribbean flavors of this meal and so many people marked it as a favorite. We're sure it's been made again and again, but now we get to introduce it to new members! Have fun in the tropics!
Smarts: While we made this with our jerk seasoning mix, feel free to use Cajun if that's what you already have on hand.


Mixed Green Salad with Bell Peppers:
  • Garlic - 1 clove , minced
  • Bell peppers, any type - 1 , sliced thinly
  • Red wine vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 1/2 tsp
  • Cooking oil - 3 Tbsp
  • Mixed greens - 4 oz
Oven-Roasted Jerk-Marinated Cauliflower:
  • Cauliflower - 1 head , chopped
  • Jerk or Cajun seasoning - 1 Tbsp
  • Brown sugar - 1 tsp
  • Cinnamon - 1/2 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Jalapenos (opt) - 1 , sliced, seeded if you want less heat
  • Limes - 1/2 , sliced into wedges
Coconut Rice and Beans:
  • Kidney beans (14oz / 397g can) - 1 can , rinsed and drained
  • Garlic - 2 cloves , minced
  • Coconut milk - 1 cup
  • Bay leaves - 1
  • Jerk or Cajun seasoning - 1 tsp
  • Rice, long-grain - 1 cup
  • Vegetable broth - 1 cup
  • Salt - 1/4 tsp


  1. Beans - Rinse and drain.
  2. Garlic (for rice and salad) / Bell peppers / Cauliflower - Prep as directed. (Can be done up to 3 days ahead)
  3. Make roasting marinade - Mix together jerk or Cajun seasoning, brown sugar, cinnamon, soy sauce, vinegar, and cooking oil. Slice jalapenos and add to marinade.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat oven to 425F / 218C.
  2. Toss cauliflower with roasting marinade and spread out onto a foil or parchment lined sheet pan. Roast for 18 to 22 minutes, shaking once midway through. Sprinkle with salt and pepper fresh out of the oven.
  3. Heat a Dutch oven or non-stick pot over medium-high heat for rice and beans. Pour in coconut milk, garlic, bay leaves, and jerk or Cajun seasoning. Bring to a simmer and then add rice, vegetable broth, and salt. Cover and bring to a boil and then simmer for 15 to 20 minutes, until rice has absorbed all the liquid. Fold in beans.
  4. Make vinaigrette by whisking together garlic, vinegar, Dijon, and cooking oil. Season to taste with salt and pepper. Toss vinaigrette with greens and peppers when rice and roasted cauliflower are done.
  5. Remove bay leaves from rice and serve jerk-roasted cauliflower with lime wedges and enjoy with coconut rice and salad!



0 reviews