Caribbean Cauliflower With Pineapple Salsa

Fire up your oven for an easy plant-based recipe full of bold Caribbean flavours! Just roast cauliflower in spices and pair it with a fresh, fiery pineapple salsa, brown rice and beans.


Seasonal Caribbean Cauliflower with Pineapple Salsa


Difficulty level: 2/5
Preparation time: 15 minutes
Cooking time: 30 minutes
Recipe serves: 2 people


  • 10g coriander (finely chopped)
  • 1 red pepper (roughly chopped)
  • 2 tsp smoked paprika
  • 1 cauliflower
  • 100g rice
  • 1 can of red kidney beans
  • 1 tbsp jerk seasoning
  • 2 spring onions (finely chopped)
  • 2 tbsp soy sauce
  • 1 lime
  • 1 red chilli
  • 1 can of pineapple (220g).


  1. Heat oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 
  2. Cut the cauliflower[s] into small florets, cut the red pepper[s] in half (scrape the seeds and pith out with a teaspoon) and chop roughly
  3. Add the jerk seasoning, smoked paprika and soy sauce and a generous drizzle of vegetable oil to a large bowl. Add the cauliflower florets to the mixed spices with a generous pinch of salt and pepper and give everything a good mix up until evenly coated 
  4. Add the coated cauliflower and chopped red pepper to a baking tray. Put the tray in the oven for 20-25 min or until everything is cooked through and tender – this is your Caribbean-spiced cauliflower and roasted red pepper.
  5.  Meanwhile, rinse the rice, add it to a pot of salted boiling water and cook for 10-11 minutes. While the rice is cooking, zest the limes and add to bowl with squeezed lime juice – this is your lime dressing
  6. Trim, then slice the spring onions finely, cut the red chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely. 
  7. Chop the coriander finely, including the stalks  Drain (save the juice for later!) and finely chop the pineapple.
  8. Combine the sliced spring onion, chopped coriander, pineapple, and red chilli (not a fan of spice? only add a little!) with a splash of the reserved pineapple juice and give everything a good mix up – this is your pineapple salsa. 
  9. Drain and rinse the kidney beans. Once the rice is cooked, return it to a medium heat with the drained kidney beans and cook for 2-3 min or until the beans are warmed through – this is your cooked rice & beans.
  10. Serve the Caribbean-spiced cauliflower over the cooked rice & beans  Top with pineapple salsa and roasted red pepper  Drizzle the lime dressing all over  Enjoy!

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