Jerk Seasoning Roasted Cauliflower (Print View)

Crispy cauliflower tossed in a bold jerk spice blend and oven roasted to golden perfection.

# Components:

→ 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

# Method:

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 and mix thoroughly.
03 - In a large mixing bowl, whisk together olive oil, lime juice, and tamari. Add the prepared jerk seasoning blend and stir until well combined.
04 - Add cauliflower florets to the marinade bowl and toss thoroughly, ensuring each piece is evenly coated with the spice mixture.
05 - Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, turning halfway through cooking, until the cauliflower is golden, crispy, and cooked through.
07 - Remove from oven and serve hot. Garnish with fresh herbs or lime wedges if desired.

# Expert Advice:

01 -
  • Those edges get insanely crispy and caramelized, like little flavor bombs that make you reach for more before dinner is even served.
  • The jerk spice blend tastes like you've been cooking Caribbean food for years, but it actually comes together in under five minutes.
  • It's naturally vegan and gluten-free, which means you can feed almost anyone at your table without stress or substitutions.
02 -
  • The cayenne pepper packs real heat, so taste the marinade before coating the cauliflower and adjust to your comfort level, because the heat intensifies as it roasts.
  • Don't crowd the baking sheet or your florets will steam instead of roast, leaving you with soft, limp vegetables instead of crispy, caramelized ones.
  • Fresh lime juice makes a noticeable difference in brightness compared to bottled, so squeeze it yourself if you can.
03 -
  • If you don't have smoked paprika, regular paprika works but adds a slightly different note, so consider bumping up the heat with a tiny extra pinch of cayenne to compensate.
  • Tamari is genuinely worth keeping on hand if you cook for people avoiding gluten, but coconut aminos or even a splash of balsamic vinegar can substitute in a pinch for the soy sauce.
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