Jerk Seasoning Roasted Cauliflower (Printable)

Crispy roasted cauliflower coated in bold, fiery jerk spices for a flavorful plant-based side.

# Components:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets

→ Jerk Seasoning Blend

02 - 1½ teaspoons ground allspice
03 - 1 teaspoon dried thyme
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon ground cinnamon
08 - ½ teaspoon cayenne pepper
09 - ½ teaspoon ground black pepper
10 - ½ teaspoon salt
11 - ¼ teaspoon ground nutmeg

→ Marinade

12 - 2 tablespoons olive oil
13 - 1 tablespoon fresh lime juice
14 - 1 tablespoon tamari or soy sauce

# Method:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together ground allspice, dried thyme, garlic powder, onion powder, smoked paprika, ground cinnamon, cayenne pepper, ground black pepper, salt, and ground nutmeg.
03 - In a large mixing bowl, combine olive oil, fresh lime juice, and tamari. Add the combined jerk seasoning blend and whisk until fully incorporated into a cohesive marinade.
04 - Add the cauliflower florets to the marinade and toss thoroughly, ensuring each piece is evenly coated with the seasoning mixture.
05 - Spread the coated cauliflower florets in a single layer on the prepared baking sheet, leaving space between pieces for even crisping.
06 - Roast in the preheated oven for 25 to 30 minutes, turning halfway through cooking, until the cauliflower is golden brown and crispy on the edges with a tender interior.
07 - Transfer to serving plate and serve hot. Optional: garnish with fresh herbs or lime wedges.

# Expert Advice:

01 -
  • You get that smoky, spicy jerk heat without any meat, which means it works for everyone at the table.
  • The cauliflower gets genuinely crispy on the edges while staying tender inside, like the vegetable version of a revelation.
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
02 -
  • If your cauliflower pieces are too big, they won't get crispy enough by the time the outside chars, so err on the side of smaller florets.
  • Don't overcrowd the baking sheet, because the pieces will steam instead of roast, which defeats the entire purpose and is a hard lesson learned.
03 -
  • Pat your cauliflower completely dry after cutting it, because excess moisture is the enemy of crispiness and will steam everything into sadness.
  • Toast your spice blend in a dry pan for 30 seconds before mixing the marinade, and the whole dish will taste like it just walked out of a restaurant kitchen.
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