Roasted Jamaican Jerk and Lime-Infused Cauliflower is paired with creamy and fluffy coconut rice and grilled corn for a delicious, healthy plant-based meal. The cauliflower is roasted to tender perfection and bursting with spicy and citrus flavor!
We don't really do cauliflower in my home for 2 reasons. One, my husband can't have it because it is a huge gout trigger and second, I've never liked it. I've found it to taste really nasty in most cases. I've discovered it needs to be masked well with flavor, and when it is, it can be fantastic. I finally LOVE it, thanks to this new recipe! I mean, talk about a flavor explosion! I'm absolutely in love with this roasted Jamaican Jerk Lime Cauliflower.
This cauliflower has so much incredible flavor and it's spicy, but not too spicy, deeply flavored and beautifully complimented with fresh lime juice to help those spices along. So so yummy I just gasped after the first bite.
When this cauliflower was cooking, I was completely intoxicated by the aromas coming from my oven. Omg. So heavenly were the smells from all the Jamaican spices.
I decided to serve it on a bed of creamy coconut brown rice and a side of grilled sweet corn. That way you get a creamy element, a spicy touch and a sweet compliment to it all. So much yum in 1 bowl! Oil-free and healthy to boot!
HOW TO MAKE JAMAICAN JERK CAULIFLOWER RICE BOWL
First, let's make the rice by adding brown long grain rice, coconut milk, lime juice and salt to a pot and cook until fluffy.
While the rice is cooking, make the roasted oil-free Jamaican Cauliflower. Mix the Jamaican jerk seasoning, lime juice, coconut sugar and salt in a bowl.
Coat the cauliflower well. I find a large ziplock bag works best.
Spread the cauliflower out onto a sheet pan lined with parchment paper.
Bake until golden, tender perfection.
When the cauliflower is near the end of roasting, add your corn to a grill pan and cook until it becomes nice and toasty and make sure to stir it often.
Assemble into bowls and enjoy!
The cauliflower is bursting with flavor and is tender, juicy, spicy and downright delicious!
And the rice, oh yeah, delicious. My daughter, who claims to hate brown rice, devoured it and said it was "so yummy!" She really liked the creaminess that comes from the coconut milk and the hint of lime.
Other healthy vegan bowls to try:
Roasted Jamaican Lime Cauliflower and Coconut Rice
For the Rice
- 1 1/2 cups 270g long-grain uncooked brown jasmine rice
- 1 1/4 cups 300g canned "lite" coconut milk, separately, shaken well first
- 1 tablespoon 15g fresh lime juice
- 1/2 teaspoon 3g fine salt
For the Cauliflower
- 1 lb 16 oz or 454g cauliflower florets (I used frozen)
- 2 tablespoons 30g fresh lime juice
- 1 1/2 tablespoons 12g Jamaican Jerk Seasoning (salt-free), this can be found at almost any grocery store in the spice isle
- 1 teaspoon coconut sugar
- 1/2 teaspoon 3g fine salt
- 2 cups cooked sweet corn I use frozen
- Preheat the oven to 415F degrees and line a sheet pan with parchment paper. Set aside.
- Rinse the rice well under cold water, this helps to yield fluffy rice. Add the rice, ONLY 1 cup of the coconut milk, 1 1/4 cups of water (300g), 1 tablespoon lime juice and salt and stir well. Bring to a boil over high heat and once boiling, stir once more and cover with a lid and turn down to the lowest heat and simmer for 25-30 minutes until all the water is evaporated. Remove from the heat and keep covered for 10 minutes only. This will steam the rice to finish cooking and yield the perfect fluffy rice. Don't steam it longer than 10 minutes.
- After the 10 minutes, add the remaining 1/4 cup coconut milk, fluffing it with the fork while incorporating the milk. This will add an extra layer of creaminess and flavor but still keep the rice fluffy.
- While the rice is cooking, prepare the cauliflower. Add the 2 tablespoons lime juice, Jamaican jerk seasoning, coconut sugar and 1/2 teaspoon salt to a small bowl and stir well until mixed.
- Add the cauliflower florets to a large ziplock bag with the Jamaican jerk lime seasoning and shake the bag and push the florets around from the outside of the bag to make sure each floret gets coated evenly with the seasoning. I find this method works much better to coat the florets than trying to do it in a bowl.
- Spread the cauliflower out evenly on the lined pan. Bake for 20 minutes until tender and cooked through. Turn the broiler on and broil for 3-5 minutes for final browning and texture. Watch closely so they don't burn.
- While the cauliflower is cooking, add the corn to a grill pan and cook over medium-high heat and stir often until the corn is evenly browned on all sides.
- To serve, add desired amount of rice, cauliflower and corn to bowls and serve. Garnish with extra lime juice and cilantro if desired.