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Ziggy Marley’s Cauliflower Salmon Rice Bowl Is the Meal You Deserve to Eat

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Amanda Marsalis

Like his legendary father Bob, Ziggy Marley is best known for his reggae music — but the singer has spent much of his life offstage in the kitchen.

“In Jamaica independence is very important for the men, so I learned to prepare my own food and not to depend on the women,” Marley, 48, says in the new issue of PEOPLE, on stands now.

Today, the Caribbean crooner lives in L.A. with his wife Orly, 44, and their four children: Judah, 11, Gideon, 9, Abraham, 5, and Isaiah, 7 months. But his laid-back island roots continue to inform his culinary adventures, which he shares in his new Ziggy Marley and Family Cookbook. “I’m very free-spirited in the kitchen. I make it up as I go,” Marley adds. “I’m drawn to food that nourishes, and my family shares the idea of eating healthy.

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  • For more on Ziggy Marley, pick up the new issue of PEOPLE, on newsstands everywhere now.

To put together his new book, Marley worked with family and friends to include recipes that reflect his family’s Jamaican origin (fish, porridges and other island fare) and spiritual Rastafari culture, which lent itself to a diet that is “more vegetarian-based, less salty and more fresh.” (That said, Marley does not consider himself a vegetarian or vegan: “I just don’t like meat,” he says, “and I don’t eat shellfish and stuff like that.”)

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Try one of Marley’s recipes featured in this week’s issue of PEOPLE.

Amanda Marsalis
Amanda Marsalis

Cauliflower & Salmon Rice Bowl Recipe

1 head cauliflower, cut into florets

1 whole leek, cleaned and cut into ¼-in.- thick strips

2 tbsp. olive oil

14  tsp. ground cumin

2 12 tsp. kosher salt

1 14 tsp. freshly ground black pepper, divided

4 (5-oz.) salmon fillets

2 tbsp. coconut oil

1 bunch kale, stemmed,
leaves thinly sliced

1 garlic clove, minced

3 cups hot cooked long-grain brown rice 1 avocado, sliced

1.  Preheat oven to 375°. Cut cauliflower florets into 1 12-inch pieces, and place with leeks in a roasting pan. Drizzle with olive oil; sprinkle with cumin,
12 teaspoon salt and 14 teaspoon pepper. Toss to coat, and spread in a single layer.

2. Bake until lightly browned, about 40 minutes, loosening cauliflower with a wooden spoon halfway through cooking to prevent sticking.

3. Meanwhile, sprinkle salmon with remaining
2 teaspoons salt and
1 teaspoon pepper. Melt coconut oil in a large skillet over medium-high; add salmon, and cook until fish is done and flakes with a fork, about 3 minutes per side. Remove from skillet.

4. Add kale and garlic to skillet, and cook, stirring often, until kale is slightly wilted, about 2 minutes. Divide brown rice evenly among 4 serving bowls; top with cauliflower mixture, kale, salmon, and avocado.

Serves: 4

Active time: 25 minutes
Total time: 45 minutes