Ingredients

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 - 1 tbsp
  • Red or white wine vinegar - 1 tbsp
  • Cooking oil - 2 tbsp
  • Jalapenos (opt) - 1, sliced, seeded if you want less heat
  • Limes - 1/2, sliced into wedges

Coconut Rice and Beans

  • Kidney beans - 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

Instructions

Prep

  1. Beans - Rinse and drain.
  2. Garlic, 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.

Make

  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 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.

Credit Cook Smarts