Jamaican Jerk Cauliflower Bowl

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This incredibly Jamaican Jerk Cauliflower Bowl is so delicious. Jamaican rice and peas, jerk cauliflower, baked plantains, with shredded cabbage slaw and tomatoes. 

Jamaican Jerk Cauliflower Bowl

 Lately, I have been eating lots of salads and veggie bowls for dinner. Vegan Asian Salad, Cajun Tofu Salad, and Vegan Green Salad are a few examples.

Jerk bowl is the perfect recipe for a summer vegan bowl.  Not being able to travel, due to the current events, this vegan jerk bowl revives memories of home.

jamaican jerk cauliflower bowl in a beige bowl on a grey background

For Jamaican Jerk Cauliflower Bowl

Steps To Make This Recipe:

This is a great recipe for leftovers rice and peas. To save time you can make cabbage slaw ahead of time also. 

  1. Prepare the Jamaican Rice And Peas, you can prepare your rice and peas up to 3 days before and refrigerate and reheat. See The Recipe
  2. Prepare cabbage slaw and keep chilled.
  3. Bake the  Plantains and set aside. You can also pan-fry the plantains in oil.
  4. Bake the Jerk Cauliflower. 

Below I’m sharing an easy recipe for my Jamaican Jerk Cauliflower, or you can make my Jamaican Jerk Cauliflower from scratch. 

Ingredients For Easy Jerk Cauliflower 

  • Cauliflower
  • Olive Oil
  • Salt
  • Jerk Sauce
  • Barbecue Sauce

How To Make Easy Jerk Cauliflower?

  1. Preheat oven 425 degrees F. Line baking sheet with parchment paper and spray with oil. Set aside.
  2. Using a sharp knife, cut the cauliflower into half then break off the cauliflower florets into bite-sized pieces. 
  3. Place cauliflower florets into a bowl and drizzle with olive oil and season with salt to taste. 
  4. Spread florets into a single layer on the baking sheet.
  5. Meanwhile, combine jerk sauce and barbecue sauce in a bowl and set aside. You can use store-bought versions or make your own sauces.  
  6. Bake for 30 minutes, remove the baked florets from oven and smother with sauce and return to the oven and bake for another 5-10 minutes.

Ingredients For Cabbage Slaw

  1. Green Cabbage
  2. Carrot
  3. Red Onion
  4. Red Bell Pepper
  5. Lime Juice
  6. Olive Oil
  7. Cane Sugar or Coconut Sugar
  8. Salt

How To Prepare The Cabbage Slaw?

  • Thinly slice cabbage, onion and bell pepper,  julienne carrots, and add to a bowl. Combine lime juice, olive oil, sugar, and salt in a small bowl. 
  • Pour the mixture over the veggies and stir to combine, season with salt to taste. Store leftovers in the refrigerator.

To Assemble Your Jamaican Jerk Cauliflower Bowl

  1. Add cooked rice and peas to bowls, next arranged jerk cauliflower, baked plantains, cabbage slaw, and tomatoes. you can add extra sauce. 

Other Amazing Veggie Bowls To Prepare

  1. Quinoa Salad With Oil-Free Chipotle Ranch Dressing
  2. Southwestern Tofu Salad
  3. Roasted Radicchio And Butternut Squash Salad
  4. Turmeric Chickpea Salad With Mint Dressing
  5. Roasted Sweet Potato And Broccoli Salad

Overlay of bowl with jamaican jerk cauliflowerk rice, plantains on a grey background

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Categories

Categories: ,
Course:
Cuisine:

Nutrition

(

Per serving

)
Energy: 422 kcal / 1764 kJ
Fat: 5 g
Protein: 11 g
Carbs: 85 g

Cooking Time

Preparation: 30 min
Cooking: 2 h
Ready in: 2 h 30 min
For: 4 servings

Ingredients

Easy Jerk Cauliflower

Cabbage Slaw

Instructions

To Prepare Jerk Cauliflower

  1. Preheat oven 425 degrees F. Line baking sheet with parchment paper and spray with oil. Set aside.
  2. Cut the cauliflower into half then break off the cauliflower florets into bite-sized pieces. 
  3. Transfer cauliflower florets into a bowl and drizzle with olive oil and season with salt to taste. 
  4. Spread florets into a single layer on the baking sheet.
  5. Combine jerk sauce and barbecue sauce in a bowl and set aside. You can use store-bought versions or make your own sauces (links in the ingredients list)
  6. Bake cauliflower florets for 30 minutes, remove the baked florets from oven and smother with sauce and return to the oven and bake for another 5-10 minutes.

To Prepare Cabbage Slaw

  1. Thinly slice cabbage, onion and bell pepper,  julienne carrots, and add to a bowl. Combine lime juice, olive oil, sugar, and salt in a small bowl. 
  2. Pour the mixture over the veggies and stir to combine, season with salt to taste. Store leftovers in the refrigerator.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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2 Comments
  1. Carli
    July 28, 2020

    This was such a neat idea, I loved it! Going to incorporate in my meal prep lineup :)