Jamaican Jerk Roasted Cauliflower

Name: Jamaican Jerk Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4 as a side
Ingredients: 1 large head cauliflower (about 900g), cut into medium florets; 3 tablespoons neutral oil (such as avocado or vegetable oil); 2 teaspoons brown sugar, packed; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoons ground allspice; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves, finely chopped); 1/2 teaspoon dried oregano; 1/4–1/2 teaspoon cayenne pepper, to taste; 1/4 teaspoon ground ginger; 2 scallions, finely sliced (white and light green parts); 1 clove garlic, finely minced; 1 tablespoon fresh lime juice, plus extra lime wedges for serving; Additional sliced scallions or fresh cilantro; Extra lime wedges; Cooked rice, flatbreads, or warm tortillas

Highlighted under: Easy Baking Ideas

I love taking bold, island-inspired flavors and pairing them with simple vegetables, and this Jamaican Jerk Roasted Cauliflower is one of my favorite examples. The cauliflower is rubbed with a punchy, homemade jerk seasoning and roasted until the edges char and crisp while the inside stays tender. I like serving it as a vibrant side dish, stuffing it into tacos, or piling it over rice with a squeeze of lime. It’s an easy way to turn everyday cauliflower into something exciting.

Created by

Olivia Martin

Last updated on 2026-01-05T17:09:34.641Z

I first tested this Jamaican Jerk Roasted Cauliflower when I wanted the fiery, aromatic punch of jerk chicken without actually cooking meat. I played around with different spice levels and discovered that cauliflower can handle more heat than I expected, especially when balanced with a touch of brown sugar and fresh lime. Roasting at a fairly high temperature gives the florets those irresistible charred spots that mimic a grill, while keeping the centers juicy and tender, never dry or mushy.

Over time, I learned that the key to big jerk flavor is building layers. I whisk oil with dried spices, scallions, garlic, and fresh thyme so the seasoning clings to every crevice of the cauliflower. Letting the florets sit in the jerk mixture, even for just 10 minutes, makes a noticeable difference in flavor. I also like to finish the hot tray with a quick splash of lime juice and a sprinkle of extra scallions to brighten all that smoky, spicy depth.

        Why you’ll love this Jamaican Jerk Roasted Cauliflower
        Bold, smoky jerk seasoning packed with warm spice and gentle sweetness
Crispy, caramelized edges with a tender, meaty interior that feels satisfying
Versatile enough to serve as a side, taco filling, or plant-based main

      

Ingredients

Measure your spices before you begin, and cut the cauliflower into medium florets so they roast evenly and develop plenty of charred edges.

For the Jamaican jerk roasted cauliflower

1 large head cauliflower (about 900g), cut into medium florets
3 tablespoons neutral oil (such as avocado or vegetable oil)
2 teaspoons brown sugar, packed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons ground allspice
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves, finely chopped)
1/2 teaspoon dried oregano
1/4–1/2 teaspoon cayenne pepper, to taste
1/4 teaspoon ground ginger
2 scallions, finely sliced (white and light green parts)
1 clove garlic, finely minced
1 tablespoon fresh lime juice, plus extra lime wedges for serving

To serve (optional but recommended)

Additional sliced scallions or fresh cilantro
Extra lime wedges
Cooked rice, flatbreads, or warm tortillas

Adjust the cayenne pepper to match your preferred heat level. If you have a premade jerk seasoning you love, you can use 2–3 tablespoons of that in place of the individual dried spices and adjust the salt to taste.

Instructions

Preheat your oven fully before roasting so the cauliflower caramelizes instead of steaming. Line the baking tray for easier cleanup and to help prevent sticking.

Preheat the oven and prepare the tray

Set your oven to 220°C and allow it to preheat thoroughly. Line a large baking tray with baking paper or lightly oil it. Choose a tray wide enough so the cauliflower florets can spread out in a single layer without crowding; this promotes browning and prevents steaming.

Mix the jerk seasoning marinade

In a large bowl, whisk together the oil, brown sugar, salt, black pepper, allspice, smoked paprika, garlic powder, onion powder, cinnamon, nutmeg, thyme, oregano, cayenne pepper, and ground ginger until you have a fragrant, slightly thick paste. Stir in the sliced scallions and minced garlic so they are evenly distributed throughout the mixture.

Coat the cauliflower

Add the cauliflower florets to the bowl with the jerk mixture. Use your hands or a large spoon to toss until every surface is well coated, paying attention to the crevices. Let the cauliflower sit in the bowl with the seasoning for about 10 minutes at room temperature to absorb the flavors while the oven finishes heating.

Roast until charred and tender

Spread the seasoned cauliflower onto the prepared baking tray in a single, even layer. Place the tray on the middle rack and roast for 25–30 minutes, turning the florets once halfway through. The cauliflower is done when the edges are deeply browned and slightly charred, and the thickest pieces are tender when pierced with the tip of a knife.

Finish with lime and serve

Remove the tray from the oven and immediately drizzle the hot cauliflower with the lime juice. Toss gently on the tray to coat, taste, and adjust the salt if needed. Transfer to a serving dish, top with extra sliced scallions or fresh cilantro if you like, and serve warm with lime wedges, rice, flatbreads, or warm tortillas.

For even more of a grilled flavor, you can briefly finish the roasted cauliflower under a hot grill for 2–3 minutes, watching closely so the spices do not burn.

Pro Tips

Cut the florets to a similar size so they cook at the same rate and develop even browning. If your oven runs cool, extend the roasting time by 5–10 minutes, turning once more for extra color. For a milder version, reduce the cayenne and add a little more smoked paprika to keep the depth without as much heat. Leftovers reheat well in a hot pan for a few minutes, which helps restore their crisp edges.

Questions About Recipes

→ Can I make this Jamaican Jerk Roasted Cauliflower less spicy?

Yes. Reduce the cayenne pepper to a pinch or omit it entirely, and rely on the smoked paprika, allspice, and herbs for flavor. You can also serve the cauliflower with a cooling side such as yogurt, sour cream, or a creamy avocado sauce to soften the perceived heat without changing the spice blend too much.

→ Can I use frozen cauliflower instead of fresh?

You can, but the texture will be softer and less crisp. If using frozen cauliflower, thaw it completely, pat it very dry with kitchen paper, and then toss with the jerk seasoning. Roast on a very hot tray and do not crowd the pan, giving the florets extra time in the oven to drive off excess moisture and encourage browning.

→ How can I turn this into a main dish?

To make it a main, serve the jerk roasted cauliflower over rice and peas, coconut rice, or quinoa with plenty of lime and herbs. You can also stuff it into warm tortillas or pitas with shredded cabbage, a tangy slaw, and a creamy sauce. Adding black beans or grilled tofu on the side creates a more filling, balanced meal with extra protein.

→ Can I prepare the cauliflower in advance?

You can cut the cauliflower and mix the dry spices up to 24 hours ahead, storing them separately in the fridge and in an airtight container. For the best texture, toss the cauliflower with the oil and jerk mixture no more than 2 hours before roasting, and keep it chilled if marinating longer than 20 minutes. Roast just before serving so the edges stay crisp.

→ What if I do not have all the individual spices for jerk seasoning?

If you are missing a few spices, use a good-quality store-bought jerk seasoning instead and supplement with smoked paprika and fresh lime juice. Start with 2 tablespoons of the blend, taste a small floret after roasting for a few minutes, and adjust with extra seasoning and salt if needed so you do not oversalt the cauliflower.