This popular Jamaican dish traditionally features chicken marinated in a fiery, scotch bonnet chilli sauce, which is then smoked in a steel drum until blackened and crispy. We've toned down the heat in ours, and for our meat-free version we're roasting cauliflower for that nutty, caramelised effect, which carries the herby and spicy favours in the Jerk marinade very well - especially when paired with "rice and peas". 

Cook our delicious Jerk Roast Cauli in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Jerk Roast Cauli . We bring these all together in a recipe kit, which consists of 3 flavour pots; a Jerk Paste pot, a Jerk Seasoning pot and a Rice Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Jerk Roast Cauli in just 25 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Jerk Paste
  • Jerk Seasoning
  • Rice Stock

Your shopping list for 2 servings:

  • 1 small cauliflower
  • 200ml tin coconut milk
  • 120g Basmati rice
  • 210g tin kidney beans (half a normal tin)
  • 200g tin sweetcorn (optional)

Our 25 minute recipe

  1. Prep the cauliflower 

    Heat the oven to 200C / 180C fan / gas 6. 

    Toss the cauliflower and its leaves (optional) with some oil and put on a baking tray in the oven for 15 mins. 

    Mix the JERK SEASONING and the JERK PASTE together in a bowl with a drop of oil and keep aside.

  2. Meanwhile, make the rice 

    Bring 100ml water to the boil in a lidded, non-stick saucepan, then mix in the RICE STOCK.

    Stir in the coconut milk, then add the rice and the kidney beans along with their tin liquid to the pan. Mix well, gently bring to the boil, then cover, turn the heat down to low, and let it simmer for 15 mins. Then turn off the heat and keep covered until ready to serve.

  3. Season the cauliflower 

    Take the cauliflower out of the oven and tip the Jerk marinade mixture onto the florets. Toss them with some tongs to fully coat them in the spices, then return to the oven for 10 more mins. 

    If having sweetcorn alongside, either toast it in a dry frying pan until lightly charred or just season it with pepper and some olive oil.

  4. Serve! 

    Serve the roasted cauliflower over your “rice and peas” with sweetcorn on the side (if having).


Jerk Roast Cauli Reviews

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