Jerk Cauliflower with Coconut Rice and Pineapple Salsa
If there is one thing I haven’t tried a lot, it’s jerk seasoning!
Whether it be because I haven’t had it often or that there or minimal spice blend options at Whole Foods, it just isn’t something I craved, until now! If there is one thing that you need with veggie based meals though, it’s flavor! So I knew, we had to do a Jerk Cauliflower with all the fixings!
Jerk spices are a blend of many things, but mostly allspice and thyme. That being said, the hint of sweet you typically find in recipes (brown sugar) is much needed to round out the flavor. The brown sugar, paired with the pineapple salsa really brings the flavors full circle, and the lime just puts it over the top!
This dish was so flavorful I still can’t decide what I loved most. The coconut rice, the pineapple salsa, or the jerk cauliflower. Each one adds a little something you need to the dish and they are all impactful when it comes to flavor.
Can you make this dish with regular white rice? Of course!
Can you skip the pineapple salsa? I don’t recommend it
Can you use mango instead of pineapple? You absolutely can!
What’s great about this dish? Everything! It’s fairly quick, easy, veggie packed flavor packed, has color, has notes of sweet with hints of heat, packs protein and fiber, lots of lime, the coconut rice really adds a boost of flavor versus traditional rice, it’s perfect for any season, can easily be made in bulk, aesthetically pleasing, can be paired with a protein if desired, you could also skip the rice and pair with cabbage or greens of for a salad!
If you crave staple veggie packed dishes that deliver with flavor, you have to try this new Jerk Cauliflower with coconut rice and pineapple salsa!
What’s great about this dish:
Perfect for any season!
Sweet with a little heat!
Packs protein and fiber
Jerk Cauliflower with Mango Salsa
- Total Time: 45 mins
- Yield: Serves 2 - 4 1x
- 1 Tbsp brown sugar
- 1 tsp ground allspice
- 1 1/2 tsps dried thyme
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/4 tsp smoked paprika (optional)
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 14 oz can of full fat coconut milk
- 2 oz water (1/8 cup)
- 1 cup dry long rice
- 1/4 cup red onion, finely chopped
- 1 tbsp diced jalapeno
- 1/2 cup black beans, drained, rinsed
- 3 cups chopped pineapple
- 1 tbsp chopped fresh cilantro
- Juice of 1 lime Salt to taste
- 1 Avocado, cubed
- Add the rice ingredients to a pot and bring to a boil. Once you reach a boil, reduce to a simmer. Allow to cook for around 12 minutes. Fluff with a fork.
- Combine all the salsa ingredients, set aside.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Chop the cauliflower into florets. Add all the spices to a small dish, combine. Coat the cauliflower with olive oil, drizzle with soy sauce, and then gently sprinkle the herbs over the florets. Toss and coat and bake for 30 minutes or until crispy.
- Serve over coconut rice with the pineapple salsa. Garnish with additional cilantro and limes.
- Prep Time: 15 mins
- Cook Time: 30 minutes
Comment How does this work if I make it, store it and reheat it later? Does the cauliflower crisp back up on a sheet if I bake it a few minutes to warm?