Jerk Seasoned Roasted Cauliflower (Print version)

Crispy cauliflower coated in spicy jerk blend and oven-roasted to a perfect, flavorful texture.

# What You'll Need:

→ 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

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine all jerk seasoning blend ingredients: allspice, thyme, garlic powder, onion powder, smoked paprika, cinnamon, cayenne pepper, black pepper, salt, and nutmeg.
03 - In a large mixing bowl, whisk together olive oil, fresh lime juice, and tamari. Add the prepared jerk seasoning blend and mix until a cohesive marinade forms.
04 - Add cauliflower florets to the marinade and toss thoroughly, ensuring each piece is evenly coated with the spice mixture.
05 - Spread the coated cauliflower florets in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, stirring halfway through, until the cauliflower develops a golden exterior and becomes tender and cooked through.
07 - Remove from the oven and serve hot. Garnish with fresh herbs or lime wedges if desired.

# Tips from the pros:

01 -
  • The spice blend tastes like a trip without leaving your kitchen, with warmth that builds rather than shocks.
  • Roasting makes the cauliflower crispy on the outside and tender inside, nothing like steamed vegetables your relatives forced on you.
  • It's genuinely vegan and gluten-free without feeling like a compromise, just honest food that happens to be both.
02 -
  • Don't crowd the baking sheet or your cauliflower steams instead of roasting; better to use two sheets than to lose that crispy magic.
  • The spices intensify as they roast, so if you're heat-sensitive, start with less cayenne and taste before making the full batch next time.
03 -
  • For extra crispiness that feels almost indulgent, finish under a hot broiler for 2–3 minutes after the main roast, but stay in the kitchen because it can go from golden to charred in seconds.
  • Taste your spice blend before adding it to the marinade; if it tastes right to you, the roasting will only make it better, not bitter.
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