5.010

Jamaican Jerk Cauliflower

Jamaican Jerk Cauliflower

Jamaican Jerk Cauliflower is inspired by the popular Jamaican Jerk dishes. Cauliflower florets are seasoned and baked, then smothered in homemade Jamaican Jerk Sauce that is full of bold and indulgent flavors.

Growing up in Jamaica, Jamaican Jerk chicken was very popular. It was sold mostly as a street food, enjoyed by the locals and tourists alike. 19 years ago, I stopped eating meat so I had to resort to making my own jerk sauce to add to tofu or vegetables.

This version of Jamaican Jerk recipe is my own, I tried to make it as natural as possible using fresh ingredients. From memory, the sauce has several variations to it. The main base ingredients are allspice, thyme, green onions and scotch bonnet peppers.

Interestingly, I asked my hubby about how they made Jamaican jerk sauce where he lived on the island and he said he rarely ate jerk chicken so he couldn't tell.

Jamaican Jerk Cauliflower

For this Jamaican Jerk Cauliflower recipe, I'm going to use tomato sauce and orange juice, but I have used pineapple juice and ketchup before. If you don't like a lot of heat, feel free to leave the scotch bonnet pepper out.

Substitute your favorite sweetener as well to taste, maple syrup would taste great. While I was making this batch, I whipped up extra and added it to baked tofu and it was delicious as well.

I love to serve it with Jamaican Rice and Peas and Oven Baked Plantains.

Jamaican Jerk Cauliflower

I baked the cauliflower florets using a slight variation one of my popular Cauliflower Nuggets recipeyou are also free to saute your florets instead. While the florets were baking, I made the sauce using a food processor. I then cooked the sauce for 5 minutes then smothered the baked nuggets in the sauce. At this point, I served mine but you can put it back in the oven for another 5-10 minutes.

Jamaican Jerk Cauliflower tasted so good, took me back to Jamaica, where life is laid back and as we say, "Jamaica No Problem."

Other Amazing Cauliflower Recipes To Try:

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Per 100g
Energy:
95 kcal / 397 kJ
Fat:
1 g
Protein:
5 g
Carbohydrate:
21 g

Ingredients

For: 6 servings

Batter

Jerk Sauce

Preparation:
10 min
Cooking:
30 min
Ready in:
40 min

Instructions

  1. Preheat oven 400 degrees. Lightly grease and line baking sheet with parchment paper and set aside

  2. Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.

  3. Dip florets into batter one by one and place onto the baking sheet. Spray or brush with oil. Bake for 30 minutes until golden brown and crispy, turning halfway.

  4. While cauliflower is baking, prepare the sauce.

  5. Place all the ingredients for the sauce in a high speed blender or food processor. Process until smooth.

  6. Pour sauce into a medium saucepan on medium heat. Cook stirring constantly until sauce thickens, about 3-5 minutes.

  7. Toss cauliflower florets with sauce.Delicious served with rice and peas!

Notes

Jamaican Jerk Cauliflower

Please Leave a Comment and a Rating

Rating

32 Comments
  1. Idris Moudi
    August 23, 2018

    5.02

    Looks incredible. I have to make this soon. Is the tomato sauce fresh or ketchup? Thanks

    • Michelle Blackwood
      August 23, 2018

      Idris, thank you. I used a store bought tomato sauce from a jar but ketchup would work.

      • Idris Moudi
        August 24, 2018

        Great. Thank you! I think I’ll use passata and see how I go.

  2. Kimberley Johnson
    August 12, 2018

    5.02

    Very easy to make & delicious

    • Michelle Blackwood
      August 12, 2018

      Thank you Kimberley, I happy you enjoyed it.

  3. Kandie K
    August 12, 2018

    5.02

    I must say I really, really enjoyed this. Being Jamaican, means if you don’t eat good any other day you eat well on Sundays. With that in mind I was not sure if I made this as the main dish that I was going to enjoy it , but my oh my was I wrong! I will definitely be making this again. Thanks for the recipe.

    • Michelle Blackwood
      August 12, 2018

      Kandie, thank you for my feedback you made my day. I’m so happy you enjoyed it. Yes, Sunday dinner was a big deal growing up. Nowadays it’s not so huge in my home because traditionally dinner would be already cooked and I didn’t even start preparing it as yet, lol

  4. Kate Polhemus
    July 18, 2018

    What would I substitute the nutritional yeast? I am not vegan but the recipe looks great. I just don’t have any nutritional yeast and want to make sure I get the flavors right!

    I have not had it before but I have read Parmesan cheese is a substitute for it, but not sure if that would work in this recipe

    • Michelle Blackwood
      July 18, 2018

      Hello Kate it will be fine if you omit the nutritional yeast flakes, hope you enjoy it.

      • Kate Polhemus
        July 23, 2018

        5.02

        Flavors really hit the spot! I made the rice in the picture as well and it creates such a tasty dinner bowl. Can’t wait to try out more recipes!

        • Michelle Blackwood
          July 23, 2018

          Kate, I’m so happy you enjoyed it and I love how you made the rice and peas as well. Thank you for your feedback.

  5. Alison
    June 3, 2018

    5.02

    Made this for a client today! Came out great. YUM. Thanks for the delicious recipe :)

    • Michelle Blackwood
      June 3, 2018

      Thank you for the great news, I’m happy you are satisfied.

  6. Debbie Goldberg
    May 21, 2018

    5.02

    This looks incredible. Please come to my house and cook this for me! 🤣

    • Michelle Blackwood
      May 21, 2018

      Hahaha, thank you Debbie!

  7. Kate
    May 17, 2018

    I’ll have to put this through the myfitnesspal app to see how much sodium it contains. I’d like it to be low and this sounds amazing. Perhaps, avoiding the salt will be enough. This looks like such an explosion of tastes that I don’t think the salt will be missed

    • Michelle Blackwood
      May 17, 2018

      Sounds like a wonderful idea Kate, please enjoy!

  8. Rosemary
    April 19, 2018

    Hi, Can I make this ahead of time and reheat it ?

    • Michelle Blackwood
      April 19, 2018

      Rosemary, personally I prefer to make this recipe the day of. I love the idea of the cauliflower itself being on the firm side by just having the sauce poured on the baked cauliflower florets right before serving. It will be soft and soggy when reheated after the cauliflower have been soaking in the sauce overnight.

  9. Anne
    March 28, 2018

    5.02

    Absolutely delicious! Will definitely make again. Really loved the flavor, thanks so much for creating and sharing this wonderful recipe!

    • Michelle Blackwood
      March 28, 2018

      I”m happy you enjoyed it Anne, you are welcome.

  10. Deanna Silva
    February 25, 2018

    5.02

    If I could give This a 6th star, I would! This recipe was AMAZINGGGG!!!! I know a recipe is good when I start dancing while eating and I was DANCINGGG! THANK YOU!!!

    • Michelle Blackwood
      February 25, 2018

      Deanna you make my day, thank you very much for your feedback. I love that you are dancing, a great way to burn calories.

  11. Sha
    February 11, 2018

    Hello
    I’m sorry but how do you make the batter?

    • Michelle Blackwood
      February 11, 2018

      Sha, I have edited the recipe and added the section for the batter.

  12. Adele
    January 25, 2018

    URGENT! Hey, me again – just wanna point out that you haven’t specified which ingredients are the batter ingredients and which are the sauce ones! We are making this tomorrow – can you please tell us! Adele :)

    • Michelle Blackwood
      February 8, 2018

      So sorry Adele, just seeing this. Will edit now!

  13. adele
    January 25, 2018

    Hey!! Can you please tell me how many serving this makes?

    Thank you
    Adele

    • Michelle Blackwood
      February 8, 2018

      Adele, going through the recipe I realize that I didn’t transcribe the method properly so I’m going to revisit it today and make an update after I’m finished making it and reshooting photos. Myfitnesspal is a great app to use for nutritional info but this recipe. A 2 lb head of cauliflower is about 6 servings.

  14. Stephanie
    June 22, 2017

    I’m going to make these for my hubby tonight!:) Thanks so much for this recipe! I’ll have to substitute some of the ingredients, but i’m looking forward to making it. Thanks again!

  15. Tamara
    March 1, 2017

    5.02

    This is a great idea, a new recipe for cauliflower!

    • Michelle Blackwood
      March 1, 2017

      Awesome Tamara, hope you enjoyed it!