Jerk Cauliflower

The term “store bought” should become your best friend if it isn’t already. It’s certainly mine. I take shortcuts whenever I can, like with this delicious jerk marinade I bought on a whim on my last grocery shop. I could’ve made my own jerk marinade from scratch, but sometimes, a girl’s gotta accept some help.

I love the spicy smoky flavor of jerk spices from Jamaican cuisine. Classic uses are grilled jerk chicken or pork. It’s made from spicy Scotch bonnet peppers (or sometimes habanero peppers), all spice, cloves, ginger, thyme, nutmeg, and a few other warm flavors.

It works perfectly as a marinade for cauliflower florets, because cauliflower is the ideal vessel for strong flavors. Once roasted, the jerk cauliflower becomes spicy, tender, and delicious.

1 head cauliflower, cut into small florets
1/2 cup store bought jerk marinade, plus more for serving (or to make your own, see Epicurious’ recipe here)
1 Tbsp olive oil, if necessary
rice, peas, and mango to serve if desired

Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a large bowl, add cauliflower florets and pour over jerk marinade and a heavy pinch of salt. Toss to coat evenly and let sit for 20 minutes to marinate. Spread florets evenly on the lined baking sheet and roast in the oven for 30 minutes, tossing halfway and adding olive oil if they are sticking to the paper. Serve with cooked brown rice, green peas, and sliced mango if desired.

Serves 3 generously

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