Ingredients
Units
Scale
Jerk Cauliflower:
- 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
Coconut rice:
- 14 oz can of full fat coconut milk
- 2 oz water (1/8 cup)
- 1 cup dry long rice
Pineapple Salsa:
- 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
Instructions
- 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
