Jamaican Jerk Cauliflower Bowl

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

5 from 4 votes

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Course: Entrée, Main Course

Cuisine: Jamaican

Keyword: Jamaican Jerk cauliflower bowl

Prep Time: 30

Cook Time: 40

Servings: servings

Calories: 165kcal

Equipment

1 Baking Sheet

Ingredients

Jerk Cauliflower

1 medium cauliflower
1 tablespoon olive oil
salt to taste
1/2 cup Jerk Sauce
1/2 cup barbecue sauce

Cabbage Slaw

2 cups green cabbage thinly sliced
1 carrot shredded
1/4 medium red bell pepper cut into strips
1/4 cup red onion thinly sliced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon cane sugar or coconut sugar
1/4 teaspoon salt to taste

Instructions

To Prepare Jerk Cauliflower

Preheat oven 425 degrees F. Line baking sheet with parchment paper and spray with oil. Set aside.
Cut the cauliflower into half then break off the cauliflower florets into bite-sized pieces.
Transfer cauliflower florets into a bowl and drizzle with olive oil and season with salt to taste.
Spread florets into a single layer on the baking sheet.
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)
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 The Coleslaw

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.

Nutrition