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 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 jerk sauce where he lived on the island and he said he rarely ate jerk chicken so he couldnt tell. For this recipe, Im going to use tomato sauce and orange juice, but I have used pineapple juice and ketchup before. If you dont 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. I baked the cauliflower florets using a slight variation one of my popular Cauliflower Nuggets recipe, you 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. It tasted so good, took me back to Jamaica, where life is laid back and as we say, Jamaica No Problem. I am so excited to start a new facebook group, sharing lots of delicious vegan recipes, health tips etc. from our members, please join us at Vegan Recipes With Love. If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!
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 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 jerk sauce where he lived on the island and he said he rarely ate jerk chicken so he couldnt tell. For this recipe, Im going to use tomato sauce and orange juice, but I have used pineapple juice and ketchup before. If you dont 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. I baked the cauliflower florets using a slight variation one of my popular Cauliflower Nuggets recipe, you 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. It tasted so good, took me back to Jamaica, where life is laid back and as we say, Jamaica No Problem. I am so excited to start a new facebook group, sharing lots of delicious vegan recipes, health tips etc. from our members, please join us at Vegan Recipes With Love. If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 cup orange juice
- 1/2 teaspoon cinnamon (optional)
- 1 lime juiced
- 1 teaspoon dried thyme
- 2 tablespoons molasses
- 1/4 cup tomato sauce
- pinch of turmeric
- 2 teaspoons grated ginger
- spring onions for garnish
- 1 tablespoon nutritional yeast flakes
- 1 medium head cauliflower cut into small florets
- 1/2 cup unsweetened non-dairy milk (i use almond milk) or
- 1/2 cup brown rice flour or other gluten-free flour
- 2 spring onions roughly chopped
- 4 cloves chopped
- 6 allpice berries
- 1/4 teaspoon nutmeg (optional)
- 1/4 scotch bonnet or habanero pepperseeds removed and
- 1/4 cup bragg's liquid aminos tamari soy sauce (gluten-fr
- 1/4 cup raw cane sugar or more to taste
- Carbohydrate 19.2975379188859 g
- Cholesterol 0 mg
- Fat 0.529636790375795 g
- Fiber 4.06500126333583 g
- Protein 2.88211504083625 g
- Saturated Fat 0.0733054686750882 g
- Serving Size 1 1 serving (173g)
- Sodium 380.338741851942 mg
- Sugar 15.2325366555501 g
- Trans Fat 0.214509461469926 g
- Calories 76 calories
Step-by-step
- Preheat oven 400 degrees.
- Lightly grease and line baking sheet with parchment paper and set aside.
- Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.
- 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.
- While cauliflower is baking, prepare the sauce.
- Place all the ingredients for the sauce in a high speed blender or food processor.
- Process until smooth.
- Pour sauce into a medium saucepan on medium heat.
- Cook stirring constantly until sauce thickens, about 3-5 minutes.
- Toss cauliflower florets with sauce.
- Delicious served with rice and peas!
My Jamaican Jerk Cauliflower Adventure: A Taste of Home
The aroma of Jamaican jerk seasoning always takes me back. Growing up, the smell of jerk chicken sizzling on a street grill was as common as sunshine. That vibrant, spicy scent was the soundtrack to my childhood summers. Even now, years after moving away from Jamaica, the flavours hold a special place in my heart. But life has a way of changing our tastes and routines. Becoming a vegetarian opened up a world of culinary possibilities, but it also meant finding creative ways to recreate my favourite dishes. This Jamaican Jerk Cauliflower is my attempt to capture that same bold, smoky flavour profile in a plant-based masterpiece.
The beauty of Jamaican jerk isn't just in the taste; it's in the process, the mingling of spices, the slow cooking, the joyful sharing. The original recipes were passed down through generations, each family adding their own unique touch, a secret pinch of this, a dash of that. My recipe is a reflection of that tradition, a blend of family memories and my own kitchen experiments. I use fresh ingredients as much as possible, focusing on the core flavours of allspice, thyme, scotch bonnet peppers (adjust to your spice preference!), and ginger. I’ve experimented with different liquid components – tomato sauce and orange juice are my current favourites, but pineapple juice and even ketchup have found their way into the pot on other occasions. It’s all about finding the perfect balance of sweet and spicy, smoky and tangy.
The baking process for the cauliflower is adapted from my popular Cauliflower Nuggets recipe. A simple batter gives the florets a lovely crispiness that perfectly complements the rich, flavourful sauce. I like to use a food processor to quickly blend the sauce ingredients, ensuring a smooth and consistent texture. Once the sauce is cooked down slightly, the baked cauliflower florets are tossed in, coating every delicious bite. Serving it with a side of Jamaican Rice and Peas completes the experience, transporting you directly to my island home.
This dish isn’t just about recreating a taste; it's about recreating a feeling. It's about the warmth of a Jamaican kitchen, the laughter of family and friends gathered around a shared meal, the carefree spirit of "Jamaica No Problem." I hope you enjoy this recipe as much as I do. Let the flavours transport you, even if just for a little while, to the sun-drenched islands of my past.
This recipe has become a staple in my home, a favourite for family and friends alike. The vibrant colours, the rich aromas, and the explosion of flavours on the palate make it a truly unforgettable dish. I often make extra sauce and add it to other vegetables or tofu for a quick and tasty weeknight meal. It's also incredibly versatile – feel free to adjust the level of spiciness to your liking, or experiment with different sweeteners like maple syrup for a unique twist. No matter how you make it, I hope it brings a little bit of Jamaican sunshine to your table.
I encourage you to share your own culinary adventures. Whether you're a seasoned chef or a kitchen novice, I believe that food has the power to connect us and create lasting memories. So, let's celebrate the joy of cooking together. Share your adaptations, your successes, and your culinary mishaps – we're all learning and growing together in this delicious journey! Let me know how it turns out! And don't forget to check out my new Facebook group and Instagram page for more amazing recipes and inspiration.
