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

Name: Oven-Roasted Jerk Cauliflower
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Garlic, minced; 1 can Beans, kidney (14oz / 397g), rinsed and drained; 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 Total: 35

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 seasoning before, this spice blend is sure to liven up your pantry.
Smarts: Jamaican jerk seasoning can be found in most grocery stores or online. If you have trouble sourcing it, you can substitute Cajun seasoning. The flavor profile is somewhat different, but it will still be spicy and delicious!

Proteins

Beans, kidney

Cuisines

Caribbean

Ingredients

Metric

Servings:

Coconut Rice and Beans:

Garlic - 2 cloves , minced
Beans, kidney (14oz / 397g) - 1 can , rinsed and drained
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

Garlic (for rice and salad) / Bell peppers / Cauliflower - Prep as directed and store separately. (Can be done up to 5 days ahead)
Make marinade - Mix together jerk or Cajun seasoning, brown sugar, cinnamon, soy sauce, vinegar, and cooking oil (portion for cauliflower). Slice jalapenos and add to marinade.
Beans - Drain and rinse.

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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 until cauliflower is tender and golden, 18 to 22 minutes, shaking the pan halfway through cooking. Season with some salt and pepper.
Heat a Dutch oven 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. Reduce heat to low and simmer, covered, for 15 to 20 minutes, or until rice has absorbed all the liquid. Fold in beans.
Make vinaigrette by whisking together garlic, vinegar, Dijon, and cooking oil (portion for salad). 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 divide among serving plates. Serve jerk-roasted cauliflower and coconut rice with lime wedges for squeezing over top. Enjoy with salad on the side.

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