Jerk Cauliflower Rice Bowl

Cut cauliflower into 1-inch florets; dice bell pepper and red onion into bite-sized pieces.

In a large bowl, toss cauliflower with jerk marinade and 2 tbsp olive oil; season with salt and black pepper.

Spread cauliflower on a sheet pan and roast at 425°F for 25–30 minutes, stirring halfway through, until edges are crispy and browned.

While cauliflower roasts, bring vegetable broth to a boil in a saucepan, then add grain and simmer according to package directions until tender.

In a second sheet pan, toss diced pepper and onion with 1 tbsp oil, salt, and pepper; roast at 400°F for 20 minutes until softened.

Divide cooked grain among four bowls; top each with roasted cauliflower, roasted vegetables, and optional protein.

Garnish with fresh cilantro, lime wedge, and additional salt or hot sauce to taste.