Jamaican Jerk Cauliflower

Name: Jamaican Jerk Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon fresh thyme, chopped; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 tablespoon brown sugar; 2 teaspoons ginger, grated; 2-3 scotch bonnet peppers, chopped; Salt to taste; 1 large head of cauliflower, cut into florets; Juice of 1 lime; Fresh coriander for garnish

Highlighted under: Global Flavors

I love making Jamaican Jerk Cauliflower for its bold flavors and smoky aroma. The combination of spices creates a zesty experience that tantalizes the taste buds, while the roasted cauliflower adds a delightful texture. It’s a simple yet impressive dish that always garners compliments when I serve it. Plus, it’s a fantastic plant-based option that everyone enjoys, whether you're vegan or just looking to spice up your vegetable game. Trust me, you’ll want to make this over and over again!

Created by

Riley Dawson

Last updated on 2026-01-10T11:43:12.540Z

When I first tried Jamaican Jerk Cauliflower at a local restaurant, it blew my mind. I knew I had to recreate it at home. After several attempts to capture that perfect balance of heat and sweetness, I discovered that marinating the cauliflower for at least an hour really enhances the flavors. The charred, smoky notes from the oven bring everything together beautifully.

One of my favorite tips is to use fresh herbs when making the jerk marinade, as it elevates the dish significantly. This recipe has become a staple in my household, and I love sharing it with friends during gatherings. They are always surprised that it’s so easy to whip up such a gourmet dish!

        Why You’ll Love This Recipe
        Bold and vibrant flavors that excite the palate
Easy to prepare, making it great for weeknight dinners
A healthy alternative that stands out on any dinner table

      

The Importance of Marinating

Marinating the cauliflower is a crucial step that ensures each floret absorbs the vibrant flavors of the jerk spices. The longer you let it sit, the more pronounced the spice profile becomes. Ideally, aim for at least 30 minutes, but if you have more time, letting it marinate in the refrigerator for a few hours or even overnight can result in an even bolder taste. Just be cautious not to exceed a full day, as the acidity from the lime juice could begin to alter the texture of the cauliflower.

For those who might be sensitive to heat, you can adjust the number of scotch bonnet peppers in the marinade. If you prefer a milder flavor, start with just one or deseed them before chopping. This will still give you that signature jerk profile without overwhelming your palate. Alternatively, if you want to kick up the heat even more, you can blend in some of the pepper seeds or add a dash of cayenne pepper to the marinade.

Roasting Tips for Perfect Texture

The roasting process is where the cauliflower transforms into a delectable dish with crispy edges and tender interiors. Spread the florets evenly on the baking sheet, ensuring they aren’t crowded; this allows for proper airflow which aids in achieving that beautiful golden-brown color. If you notice that some pieces are browning faster than others, you can rotate the baking sheet halfway through cooking for an even roast.

For extra texture, consider preheating the baking sheet in the oven while it heats up. When you add the marinated cauliflower to the hot sheet, it can sear quickly, enhancing the crispy exterior. Keep an eye on the florets during the last few minutes of roasting, as they can turn from perfectly roasted to overly charred quickly. The goal is to achieve a nice caramelization without burning.

Ingredients

For the Jerk Marinade

2 tablespoons olive oil
1 tablespoon fresh thyme, chopped
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon brown sugar
2 teaspoons ginger, grated
2-3 scotch bonnet peppers, chopped
Salt to taste

For the Cauliflower

1 large head of cauliflower, cut into florets
Juice of 1 lime
Fresh coriander for garnish

Instructions

Prepare the Marinade

In a bowl, mix the olive oil, thyme, allspice, cinnamon, nutmeg, brown sugar, ginger, scotch bonnet peppers, and salt. Stir until well combined.

Marinate the Cauliflower

Add the cauliflower florets to the marinade, ensuring they're well coated. Cover and let marinate for at least 30 minutes.

Roast the Cauliflower

Preheat the oven to 425°F (220°C). Spread the marinated cauliflower on a baking sheet in a single layer. Roast for 25-30 minutes, until browned and crispy.

Final Touches

Once roasted, remove the cauliflower from the oven and drizzle with lime juice. Garnish with fresh coriander before serving.

Pro Tips

For a milder version, reduce the number of scotch bonnet peppers or remove the seeds.

Make-Ahead and Storage

This Jamaican Jerk Cauliflower is great for meal prepping. After marinating, you can store the cauliflower in an airtight container in the refrigerator for up to 2 days. Just be sure to recoat it lightly with olive oil before roasting to revive its moisture and flavor. You can also roast the cauliflower ahead of time and store it in the fridge. When ready to serve, a quick reheat in the oven can help restore crispiness.

If you find yourself with leftovers, they can be refrigerated for up to three days. Simply reheat in a toaster oven or regular oven at 350°F (175°C) for about 10 minutes. If you're short on time, a microwave works in a pinch, but it won’t retain the crispy texture as well. I love serving the leftovers over rice or in salads for easy, flavorful lunches.

Serving Suggestions

Pairing Jamaican Jerk Cauliflower with a refreshing side can enhance its bold flavors. A simple cucumber and avocado salad tossed with lime juice and a pinch of salt creates a cool contrast to the spicy cauliflower. Alternatively, serve it as part of a grain bowl with quinoa or brown rice, topped with fresh herbs and a drizzle of tahini for added creaminess.

This dish also works wonderfully as an appetizer. Serve it with a coconut yogurt dip for cooling relief against the heat or even as part of a plant-based taco where you can add toppings like sliced radishes, cabbage slaw, and a squeeze of lime to bring everything together. It’s versatile enough to shine at a casual gathering or a formal dinner.

Questions About Recipes

→ Can I use a different vegetable instead of cauliflower?

Yes, you can substitute with broccoli or jackfruit for alternative textures.

→ How spicy is this recipe?

The heat largely depends on the number of scotch bonnet peppers used. Adjust to your preference!

→ Can I make the marinade in advance?

Absolutely! The marinade can be stored in an airtight container in the fridge for up to a week.

→ What can I serve with Jamaican Jerk Cauliflower?

It pairs well with rice and peas, a fresh salad, or even as a filling in tacos.