Ingredients

The following ingredients have 2 Servings
  • 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
  • 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)

Instruction

  • 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.