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You are here: Home / Main Dishes / Gluten Free / Roasted Jamaican Jerk Cauliflower Bowl

Roasted Jamaican Jerk Cauliflower Bowl

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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!

Bowls of jamaican jerk cauliflower white rice and corn

ROASTED JAMAICAN JERK CAULIFLOWER

I wasn’t a fan of cauliflower until recently. 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.

When this cauliflower was cooking, I was completely intoxicated by the aromas coming from my oven. Omg. So heavenly are those Jamaican spices.

Bowl of roasted Jamaican jerk cauliflower with white rice and corn

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

First, let’s make the Coconut Lime Rice by adding brown long grain rice, coconut milk, lime juice and salt to a pot and cook until fluffy.

Pot of fluffy cooked brown rice

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.

Bowl of Jamaican jerk seasonings and lime juice

Coat the cauliflower well. I find a large ziplock bag works best.

Ziplock bag of marinated Jamaican jerk cauliflower

Spread the oil-free cauliflower out onto a sheet pan lined with parchment paper.

Prebaked pan of Jamaican jerk cauliflower on parchment paper

Bake until golden, tender perfection.

Roasted Jamaican jerk cauliflower on a pan of parchment paper

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.

Grill pan of grilled sweet corn

Assemble into bowls and enjoy!

White bowl of roasted Jamaican jerk cauliflower brown rice and corn

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.

Fork of roasted Jamaican jerk cauliflower

Other healthy vegan bowls to try:

  • Cajun Cauliflower Bowl
  • Big Time Vegan Mexican Burrito Bowl
  • Teriyaki Sweet Potato Avocado Rice Bowl

If you make this recipe,  be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

white bowl with Jamaican cauliflower corn and rice

Roasted Jamaican Lime Cauliflower and Coconut Rice

Brandi Doming
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.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dinner
Cuisine Jamaican
Yields 2 -3 servings

Ingredients

COCONUT LIME 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 fine salt

JAMAICAN JERK CAULIFLOWER

  • 1 lb 16oz (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 fine salt
  • 2 cups cooked sweet corn (I used frozen)

Instructions
 

  • 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.
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword jamaican jerk cauliflower, roasted cauliflower bowl, coconut lime rice

 

 

 

Filed Under: Gluten Free, Grains/Pasta, Main Dishes Tagged With: cauliflower, Coconut, Dinner, Gluten-free, Homemade, Jamaican, lime, Rice

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Comments

  1. Leah

    March 3, 2022 at 6:27 pm

    5 stars
    I made this last night for dinner and it was so good that I accidentally over ate! I was missing a few ingredients in my pantry so I modified it a little. For the sides, I just made regular jasmine rice and added 2 Tbsp lime juice, some salt, and a dash of dried cilantro and served it with frozen sweet peas (I’m corn intolerant). I had no Jamaican jerk seasoning in my pantry so I made blackened seasoning:
    (1 ½ Tablespoons paprika
    1 Tablespoon thyme
    1 teaspoon dried onion powder
    1 teaspoon dried garlic powder
    1 teaspoon oregano
    1 teaspoon pepper
    1 teaspoon salt
    1 teaspoon cayenne pepper)
    and used 1 1/2 Tbsp like your recipe calls for. I left out the additional salt because this mix already has it in it. Your recipe was so easy to follow and even with my substitutions, it turned out delicious! I will definitely be making this again.

    Reply
  2. Krystal Spears

    March 24, 2021 at 1:40 pm

    This looks delicious. Have you tried making the rice with white jasmin? I was hoping someone might have a success story and save me a grocery run. As always, thanks for the dinner inspiration!!!

    Reply
    • brandi.doming@yahoo.com

      April 19, 2021 at 7:42 pm

      Hi Krystal I’m so sorry I missed this comment! I haven’t but that should work I think! Just keep in mind that white jasmine cooks almost twice as fast, so check it around 10-15 minutes and when the water is basically all gone, remove from the heat, cover for only 5 minutes and then remove the lid to fluff with a fork.

      Reply
  3. Chelsea

    March 12, 2020 at 12:52 am

    5 stars
    I used asparagus instead of corn because I wanted to use it before it went bad. BUT, this meal is simply delicious. I also added beans to the rice for some extra protein/fiber.
    I would make this again definitely and would recommend to many friends. Awesome job!

    Reply
    • brandi.doming@yahoo.com

      March 12, 2020 at 9:41 am

      Great idea! I LOVE asparagus! So glad you enjoyed the recipe, thank you Chelsea!

      Reply
  4. Heather

    September 25, 2019 at 4:26 pm

    5 stars
    WOW!!!!!!!!!!!!! Flavor explosion doesn’t even begin to describe it!!! As usual I am behind the times and commenting long after everyone else, but WOW!!! I actually love cauliflower so this wasn’t a tough sell. And I love coconut rice but have always had trouble getting it the consistency I want. This recipe is perfect, could not be improved upon! I love Caribbean flavors and the Jamaican cauliflower combined with the perfect texture coconut rice is over the top amazing!!

    Reply
    • brandi.doming@yahoo.com

      September 28, 2019 at 7:38 pm

      Yay!! Such an awesome review Heather, thank you so much for making this!

      Reply
  5. Linda Ross

    March 29, 2019 at 10:45 pm

    5 stars
    It is soooooo good! I served it with the Lazy Red Lentil Soup (for the second time this week!). So satisfying. I have never tried Jasmine rice before. Totally delicious.

    Reply
    • brandi.doming@yahoo.com

      March 30, 2019 at 7:16 pm

      Oh wow Linda, that combo sounds so delicious!! I’m so happy you loved it, thank you for the awesome review!

      Reply
  6. Cindy

    August 12, 2018 at 11:33 pm

    Wonderful recipe!! Thank you!! I used bagged fresh cauliflower and worked great.
    Plus your Lazy Red Lentil Curry Soup was so good that we licked the pot clean.
    Easy and awesome and healthy recipes!! You are wonderful!!!

    Reply
  7. Alyssa

    August 1, 2018 at 2:40 am

    I made this for my family last night, and boy was it a hit. I had prepared the spice the night before since our grocery store had discontinued it, which worked out for the better. I was able to leave the salt out. The spicy cauliflower was a great combination against the sweetness of the rice. I assure you that my 6 year old ate his weight in rice and corn. My 7 year old found his love for limes. What really blew me away, my normally unimpressed husband asked that we keep this recipe in the dinner loop! Thank you so much for this recipe, and making dinners a little easier for this working mom. I’m excited to try more of your recipes!

    Reply
    • brandi.doming@yahoo.com

      August 3, 2018 at 9:17 pm

      So very happy to hear how much your family loved this dish, thank you so much Alyssa for the amazing review!

      Reply
  8. Laura

    July 15, 2018 at 2:53 am

    I just made this and it was INCREDIBLE!! I loved the lime with the jerk seasoning and the rice turned out perfect. Thank you for all of your wonderful recipes. I can’t wait until your cookbook comes out!

    Reply
    • brandi.doming@yahoo.com

      July 17, 2018 at 5:15 am

      I’m so happy to hear that Laura! Thank you so much for making it and leaving this amazing feedback!

      Reply
  9. Marion

    June 22, 2018 at 3:29 am

    Holy Hannah!!! That was deeelish!!

    Reply
    • brandi.doming@yahoo.com

      June 22, 2018 at 7:21 pm

      Yay! So glad you loved it Marion! Thank you for the review!

      Reply
  10. Mandy

    June 16, 2018 at 6:00 pm

    I’ve never had Jamaican jerk seasoning before, but now I need to go find some!! This looks and sounds incredible! All the flavors and I’m a huge fan of coconut + lime so this needs to happen very soon. I love cauliflower, especially when it’s coated with good seasoning! I feel bad though because I can’t have rice or corn…so my bowl will look a bit different! Ha! I might try using some quinoa, but I’ll make it as is for Josh. I had to laugh when I read about Olivia and brown rice! Willow isn’t usually a fan of brown rice (prefers white) so maybe this is the way to win her over! I’ll definitely make this when we get back from our trip!! Hope all is well with you, sweet friend! xo

    Reply
  11. Karen

    June 15, 2018 at 8:23 pm

    ps…the rice was too salty for me so dropped that!

    Reply
  12. Karen

    June 15, 2018 at 8:21 pm

    5 stars
    I loved the combo of cauliflower, coconut rice, and roasted corn! Spice combo was just on the edge of too hot… a great place to be! I didn’t prefer the coconut milk (oil) so made the rice with 1/3 c coconut and a drop of coconut flavoring. Thanks for the inspiration!

    Reply
    • brandi.doming@yahoo.com

      June 15, 2018 at 10:14 pm

      So glad you loved it Karen! Yes, you described it perfectly and just how I like spicy levels to be…and having creamy coconut rice and the lime juice prevents the spicy from being too much. Oh, since you cut way down on the coconut milk, that would make the rice more salty because the coconut cream really soaks in and enriches the flavor making the salt more mild so since you want to do less coconut, just do 1/4 teaspoon salt next time. Thanks for the review!

      Reply
  13. Sophia DeSantis

    June 13, 2018 at 6:39 am

    5 stars
    I love me some roasted cauliflower!! I just made my crispy cauliflower nuggets last night, the kids love them. I like to switch up the flavors (I have a few in my book that I base it off of) so I’ll have to throw in some jerk seasoning next time. Looks delicious! And I LOVE cilantro, coconut and lime in my rice!

    Reply
    • brandi.doming@yahoo.com

      June 15, 2018 at 8:51 am

      It was so good! And the first time I’ve ever truly liked cauliflower…other than pureed in soup. I had seen the seasoning at the store and thought how tasty that might be to pair with cauliflower and give it another shot. I was shocked at how darn yummy it turned out!

      Reply
  14. Natalie | Feasting on Fruit

    June 12, 2018 at 11:59 pm

    You hating cauliflower, the internet’s most beloved veggie. Olivia hating good ol’ brown rice. Your house clearly NEEDED this recipe bad ha. Well I love both so I love the sound of these bowls. Well maybe tone down the jerk seasoning to like 1 teaspoon lol, and then I am so there. I love all the lime juice throughout, even I can appreciate the brightness of citrus next to spice. And that coconut milk situation sounds like the best thing that has happened to brown rice in a while. I totally agree that oven roasting is the best way to do cauliflower, on the stovetop it just turns so mushy. I’ve never tried broiling it at the end though, but the thought of the outsides getting all extra crispy sounds delicious. And I could just eat an entire bowl of that corn by itself…oh how I love corn and even better when grilled. This sounds like such a good summertime meal 🙂

    Reply
    • brandi.doming@yahoo.com

      June 13, 2018 at 5:50 am

      Hahaha! Your comment cracked me up. Yes, the broiling at the end just adds some extra yummy browning and texture, yummm! The corn was a last minute addition decision that I thought would be a great compliment to the spicy and creamy coconut stuff going on in the bowl and it sure was! I really enjoyed every bite. Thank you so much Natalie!

      Reply
  15. Christina

    June 12, 2018 at 10:19 pm

    Wow this is making my mouth water. That looks so healthy and looks freakin delicious. My absolute favorite combo, healthy and delicious hahaha. It is so hard to see your posts right now because I am raw and I am going to be raw till early September. And if an issue I was having appears again after starting to eat cooked food again in September, I might have to go raw again for a few months to get the issue to go away and then reintroduce foods slowly to see what it is causing the issue because it was a serious issue that only cleared up when eating raw. So that is why I am raw at the moment. Hahaha not that you needed to know that. But it is so funny you don’t like cauliflower because I absolutely love it. I think it is one of my favorite vegetables and I can eat it plain just steamed or even raw and I love it. But this way looks freaking next level amazing. Once I am eating cooked stuff again this is definitely on my list plus of course all the fabulous recipes I am waiting on when you book comes out 😀 Depending on how things go though I might basically be raw up till november. We shall see. I really hope the issue resolves itself. It is surprising that cauliflower could be something that would be a trigger for your husbands gout. But yeah if it is it is definitely a good thing that he avoids it. Thank you so much for sharing this recipe. I miss your recipes so much. But I will have them soon enough, time flies.

    Reply
  16. Mary

    June 12, 2018 at 7:50 pm

    Did you defrost the frozen cauliflower beforehand, or is it coated and placed in the oven while still frozen?

    Reply
  17. Mary

    June 12, 2018 at 7:50 pm

    Did you defrost the frozen cauliflower beforehand, or is it coated and placed in the oven while still frozen?

    Reply
    • brandi.doming@yahoo.com

      June 12, 2018 at 11:18 pm

      Hi Mary, just used it frozen straight from the freezer, no thawing!

      Reply
  18. Rl

    June 12, 2018 at 7:02 pm

    This looks delicious! Could I add black beans and cook it with the rice?

    Reply
    • brandi.doming@yahoo.com

      June 12, 2018 at 7:06 pm

      Hi! Yes you could definitely add beans to the dish but definitely cook them separately on their own. Don’t cook them in the same pot with the rice or that’ll affect the rice cooking properly, as the rice uses all the liquid to properly cook up. Let me know how you like it!

      Reply
      • Tatiana

        July 11, 2018 at 8:57 pm

        Island people often cook their rice and beans together and have not had a problem with the rice cooking.

        Reply
        • brandi.doming@yahoo.com

          July 12, 2018 at 4:38 am

          I don’t know anything about island cooking, I just know that I like my rice cooked separately and solely so it soaks up all the moisture and become really moist and fluffy since I use a specific amount of water designed solely for the rice. I don’t find it works well adding in other ingredients, unless when I’m cooking a large pot like a stew or something, which even then, I don’t add beans til the end, but that’s totally different anyways than this specific recipe for coconut rice I shared above (no beans).

          Reply

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I'm Brandi, cookbook author of The Vegan 8 Cookbook and latest cookbook, Vegan Wholesome, now available to preorder!. Many of my recipes focus on 8 ingredients or less, not counting salt, pepper or water, but not all of them. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking!

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