Jerk Roasted Cauliflower Recipe
(Gluten Free, Can be Vegan) Feta, jalapeno, herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garnish
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C) to prepare for roasting the cauliflower.
- 2
Prepare the Cauliflower
Remove the leaves from the cauliflower, then cut it into bite-sized florets. Rinse under cold water and pat dry with a kitchen towel.
- 3
Mix Jerk Marinade
In a large bowl, combine the olive oil and jerk seasoning. Mix well to create a marinade.
- 4
Coat Cauliflower
Add the cauliflower florets to the bowl with the marinade and toss until all florets are evenly coated.
- 5
Chop Jalapeno
Finely chop the jalapeno pepper, removing seeds if you prefer less heat.
- 6
Add Jalapeno and Herbs
Add the chopped jalapeno and fresh herbs to the coated cauliflower and toss again to distribute evenly.
Roasting
- 7
Arrange Cauliflower on Baking Sheet
Spread the marinated cauliflower in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- 8
Roast Cauliflower
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the cauliflower is golden brown and tender, flipping halfway through.
Serving
- 9
Prepare to Serve
Once roasted, remove the cauliflower from the oven. If using feta, crumble it over the top before serving.
- 10
Garnish
Serve the jerk roasted cauliflower hot, garnished with lime wedges and a sprinkle of salt to taste.
