Jamaican Jerk Cauliflower #vegan #glutenfree

Jamaican Jerk Cauliflower #vegan #glutenfree

Jamaican Jerk Cauliflower is enlivened by the famous Jamaican Jerk dishes. Cauliflower florets are prepared and heated, at that point covered in custom made Jamaican Jerk Sauce that is loaded with striking and liberal flavors.

Experiencing childhood in Jamaica, Jamaican Jerk chicken was extremely mainstream. It was sold for the most part as a road nourishment, appreciated by local people and voyagers the same. 19 years prior, I quit eating meat so I needed to depend on making my own snap sauce to add to tofu or vegetables.

This adaptation of Jamaican Jerk formula is my own, I attempted to make it as regular as conceivable utilizing new fixings. From memory, the sauce has a few varieties to it. The primary base fixings are allspice, thyme, green onions and scotch hat peppers.


Jamaican Jerk Cauliflower #vegan #glutenfree


  • 1 medium head cauliflower, cut into small florets


  • 1/2 cup unsweetened non-dairy milk, (I use almond milk) or vegan mayo
  • 1/2 cup brown rice flour, or other gluten-free flour
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Pinch of turmeric
  • 1 teaspoon salt

Jerk Sauce

  • 2 spring onions, roughly chopped
  • 4 garlic cloves, chopped
  • 2 teaspoons grated ginger
  • 6 allspice berries
  • 1/2 teaspoon cinnamon, (optional)
  • 1/4 teaspoon nutmeg, (optional)
  • 1 teaspoon dried thyme
  • 1/4 Scotch Bonnet, or habanero pepperseeds removed and discarded (optional)
  • 1/4 cup Bragg's liquid aminos, Tamari soy sauce (gluten-free)
  • 1/4 cup tomato sauce
  • 1/4 cup orange juice
  • 1/4 cup raw cane sugar, or more to taste
  • 2 tablespoons molasses
  • 1 lime, juiced
  • spring onions, for garnish


  1. Preheat oven 400 degrees. Lightly grease and line baking sheet with parchment paper and set aside
  2. Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.
  3. Dip florets into batter one by one and place onto the baking sheet. Spray or brush with oil. Bake for 30 minutes until golden brown and crispy, turning halfway.
  4. While cauliflower is baking, prepare the sauce.
  5. Place all the ingredients for the sauce in a high speed blender or food processor. Process until smooth.
  6. Pour sauce into a medium saucepan on medium heat. Cook stirring constantly until sauce thickens, about 3-5 minutes.
  7. Toss cauliflower florets with sauce.Delicious served with rice and peas!

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