Sure you COULD eat Jamaican jerk chicken or you could keep it vegetarian and simple and try Jamaican jerk roasted cauliflower instead! This recipe is super simple and the taste is amazing!
I realized I could serve my son any sort of protein and he will think it’s chicken. He will say “this chicken is great, mom” and I will reply, “honey, that’s pork”. He would even say the same thing with beef. He must have some sort of taste bud mutation because all he seems to taste is chicken.
While I love a good Jamaican Jerk chicken recipe, sometimes a vegetarian option is preferred! This roasted cauliflower recipe is super simple; serve it up as your meal or as an appetizer instead! Either way, it is delicious (and it doesn’t taste like chicken )
What Is Jamaican Jerk Seasoning?
Jamaican Jerk seasoning is a blend of spices such as cumin, nutmeg, allspice, smoked paprika, cinnamon. There is usually a little heat too such as red pepper flakes and cayenne pepper followed by a little sweetness like brown sugar for depth of flavor and of course a little salt to round out the flavors!
What Do I Need To Make Jamaican Jerk Roasted Cauliflower?
- Garlic powder
- Cayenne pepper
- Dried parsley
- Brown sugar
- Crushed red pepper
- Olive Oil
- Large Head Of Cauliflower
How To Make This Roasted Cauliflower Recipe
STEP ONE – Cut the cauliflower into bite-sized florets.
STEP TWO – In a small bowl, combine the spices for the dry rub.
STEP THREE – In a large bowl, toss together the cauliflower florets, olive oil, and dry rub seasoning.
STEP FOUR – Place the cauliflower on a baking sheet and roast the florets for 15-18 minutes in a 450-degree oven.
What To Serve With This Jamaican Jerk Roasted Cauliflower?
I like to keep it simple and make a garlicky aioli for dipping. But you could easily use your favorite ranch dressing, blue cheese dip or any other creamy dip that you would serve with spicy food.
If you wanted to make a meal out of this cauliflower recipe, then serve a simple garden salad on the side or you easily make cauliflower tacos too!
This recipe can easily be doubled. You can also cut the cauliflower into “steaks” instead of florets. Also, If your florets are pretty small, then watch them in the oven, the smaller the pieces, the less time they will need in the oven.
The cauliflower is best when consumed right away. Roasted cauliflower does not freeze well, it will get too soft and will not reheat well.
If you love the Jamaican Jerk spice mixture then please try:
If you want a little change from chicken wings or chicken in general, these roasted cauliflower bites will satisfy you and any meat lover in your life! This is a flavorful way of serving up veggies! Make extra jerk seasoning to use on roasted potatoes too!
- 1 large head of cauliflower
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 2 teaspoon cayenne pepper
- 1 teaspoon dried parsley
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon allspice
- ½ teaspoon pepper
- ¾ teaspoon crushed red pepper
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- Preheat the oven to 450. Line a baking sheet with foil or coat in non-stick spray.
- Cut the cauliflower into bite-sized florets.
- In a small bowl, combine the dry rub seasoning.
- In a large bowl, toss together the cauliflower florets, olive oil, and seasoning.
- Place the cauliflower on a baking sheet and roast the florets for 15-18 minutes in a 450-degree oven.
To prepare aioli, combine 1/2 cup mayo, 2 cloves minced garlic, 1 teaspoon lemon juice and salt to taste.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 125Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 375mgCarbohydrates 9gFiber 4gSugar 5gProtein 3g