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)
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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).



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Jerk Roast Cauli Top Reviews

Chloe - 2nd June 2020

The cauliflower seasoning was SO DELICIOUS! Loved this dish! I’ve actually never had cauliflower this good before. Though I will say, I wouldn’t recommend adding the kidney bean water to the rice, it gave it an unpleasant twang. Maybe just stick with coconut milk and water, or just buy coconut rice?

Lisa - 31st May 2020

Very dry so I added a courgette!

David - 30th May 2020

Very tasty and nice to have something different. Definitely need to thin the paste down with some water. Sweetcorn was an excellent addition.

Amber-Lee - 27th May 2020

The sweet corn is an excellent option

Amber-Lee - 27th May 2020

The sweet corn is an excellent option

Miss S - 25th May 2020

So easy! And cheap to purchase ingredients.

Miss S - 25th May 2020

So easy! And cheap to purchase ingredients.

Laura - 16th May 2020

We loved this one, the paste was thick I’ll add a bit of water next time. The rice was amazing

Eugenie - 10th May 2020

One of my absolute favourites!

Eugenie - 10th May 2020

One of my absolute favourites!

Sophie - 2nd May 2020

So good! I did this with roasted veg instead of cauliflower.

Sophie - 2nd May 2020

So good! I did this with roasted veg instead of cauliflower.

Rachel - 28th April 2020

Had low expectations but surprisingly delicious!

Stephen - 24th April 2020

Amazing flavours! We used brown basmati rice, will use white next time.

Virginia - 21st April 2020

Surprisingly good this. One of my favourites so far.

Virginia - 21st April 2020

Surprisingly good this. One of my favourites so far.

Sarah - 19th April 2020

Added some tofu to the cauliflower for some extra protein and it worked out well. Could do with a little more spice

Elizabeth - 18th April 2020

It was difficult to coat the cauliflower pieces in the paste. Is there a better way to do it?

Kristie - 19th March 2020

Very Caribbean and flavourful!!

louise - 27th January 2020

Loved it!

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