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

Active: 35 min Total: 35 min
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.


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


  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.

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  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!



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