Oven-Roasted Jerk-Marinated Cauliflower
with coconut rice and beans and a side salad

Name: Oven-Roasted Jerk-Marinated Cauliflower
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 can Beans, kidney (14oz / 397g), rinsed and drained; 2 cloves Garlic, minced; 1 cup Coconut milk; 1 Bay leaves; 1 tsp Jerk or Cajun seasoning; 1 cup Rice, long-grain; 1 cup Broth, vegetable; 1/4 tsp Salt; 1 clove Garlic, minced; 1 Bell peppers, any color, sliced thinly; 1 1/2 Tbsp Vinegar, red or white wine; 1 1/2 tsp Mustard, Dijon; 3 Tbsp Oil, cooking; 4 oz Mixed greens; 1 head Cauliflower, chopped; 1 Tbsp Jerk or Cajun seasoning; 1 tsp Brown sugar; 1/2 tsp Cinnamon; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Vinegar, red or white wine; 2 Tbsp Oil, cooking; 1 Jalapenos (opt), sliced, seeded if you want less heat; 1/2 Limes, sliced into wedges

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Everyone loves a vacation to the tropics, and this meal will take you to some fun in the sun! If you've never cooked with jerk or Cajun seasoning before, this spice blend is sure to liven up your pantry.
Smarts: We plan our menus to try to use up all your ingredients, which is why we the rest of last night's coconut milk goes into our rice and beans.

Proteins

Beans, kidney

Cuisines

Caribbean

Ingredients

Metric

Servings:

Coconut Rice and Beans:

Beans, kidney (14oz / 397g) - 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
Broth, vegetable - 1 cup
Salt - 1/4 tsp

Mixed Green Salad with Bell Peppers:

Garlic - 1 clove , minced
Bell peppers, any color - 1 , sliced thinly
Vinegar, red or white wine - 1 1/2 Tbsp
Mustard, Dijon - 1 1/2 tsp
Oil, cooking - 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

Prep

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

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Make

Heat oven to 425F / 218C.
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.
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.
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.
Remove bay leaves from rice and serve jerk-roasted cauliflower with lime wedges and enjoy with coconut rice and salad!

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