Roasted Jerk Cauliflower
Roasted Jerk Cauliflower is a delicious and easy recipe that pairs well with our steamed cabbage or rice and red beans. Inspired by Jamaican-style jerk chicken, this plant-based recipe is sure to be a hit!
Ingredients
Serves: 4-5 Time: 35-40 minutes
Roasted Jerk Cauliflower
- 1 head cauliflower, florets
Cauliflower Batter
- 1/2 c. unsweetened, non-dairy milk (we used oat)
- 1/2 c. flour
- 1 Tbs nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp turmeric
- 1/2 tsp dried thyme
- 1 tsp salt
Jerk Sauce
- 2 green onions, chopped
- 3-4 garlic cloves, peeled and minced
- 1 tsp dried ginger
- 5-6 whole allspice
- 1/2 tsp cinnamon
- 1 tsp dried thyme
- 1-2 peppercorn seeds
- 1/4 c. soy sauce
- 1/4 c. tomato sauce
- 1-2 Tbs agave nectar
- 1 lime, juiced
- Chopped green onions (for garnish)
Directions
- Preheat the oven to 400ºF and lightly grease a baking sheet.
- Whisk together all the cauliflower batter ingredients.
- Dip the florets in the batter and spread them out evenly onto the baking sheet, leaving some space between the florets.
- Place the cauliflower in the oven and bake for about 30-35 minutes, flipping the florets halfway through.
- Meanwhile, create the jerk sauce by adding all the ingredients to a blender and blending until smooth.
- Once the cauliflower is cooked, toss it with the jerk sauce and garnish with chopped scallions.
- Save any left over jerk sauce in a sealed container in the refrigerator and use for other recipes or serve with greens.
Nutrition Information
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