Growing up in Jamaica, Jamaican Jerk chicken was very popular. It was sold mostly as 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

How To Make 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! Jerk Cauliflower takes me back to Jamaica, where life is laid back and as we say, “Jamaica No Problem.”

Other Amazing Cauliflower Recipes To Try:



(Per 100g)
  • Energy: 95 kcal / 397 kJ
  • Fat: 1 g
  • Protein: 5 g
  • Carbs: 21 g

Cook Time

  • Preparation: 10 min
  • Cooking: 30 min
  • Ready in: 40 min
  • For: 6 servings



Jerk Sauce


  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!
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.