Jerk Seasoned Roasted Cauliflower (Print Version)

Bold roasted cauliflower florets with a fiery jerk spice blend, perfect for a flavorful plant-based side.

# What You'll Need:

→ 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

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, mix all jerk seasoning blend ingredients together.
03 - In a large mixing bowl, combine olive oil, lime juice, and tamari. Add jerk seasoning blend and whisk until fully incorporated.
04 - Add cauliflower florets to the marinade bowl and toss thoroughly, ensuring each piece is evenly coated.
05 - Spread coated cauliflower florets in a single layer on the prepared baking sheet.
06 - Roast for 25-30 minutes, turning halfway through, until golden, crispy, and cooked through.
07 - Remove from oven and serve hot, garnished with fresh herbs or lime wedges if desired.

# Expert Tips:

01 -
  • The edges get impossibly crispy while the inside stays tender, which honestly feels like winning the vegetable lottery.
  • You can make this entirely vegan and gluten-free without sacrificing any of that deep, complex Jamaican spice magic.
  • It comes together in under an hour from start to table, making it perfect for weeknight dinners or when you need something impressive fast.
02 -
  • Crowding the baking sheet is the fastest way to get steamed, sad cauliflower instead of crispy florets, so give them space to breathe and brown properly.
  • The cayenne is adjustable, but start with the full half teaspoon and work down if you're cooking for people who shy away from heat—you can always add more at the table with lime.
03 -
  • Pat your cauliflower florets dry before tossing with the marinade—moisture is the enemy of crispiness in roasted vegetables.
  • If you have time, let the coated florets sit on the baking sheet for 5-10 minutes before roasting so the spices really settle onto the surface and create a crust.
Go Back