# What You’ll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
→ Jerk Seasoning Blend
02 - 1 ½ teaspoons ground allspice
03 - 1 teaspoon dried thyme
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon ground cinnamon
08 - ½ teaspoon cayenne pepper
09 - ½ teaspoon ground black pepper
10 - ½ teaspoon salt
11 - ¼ teaspoon ground nutmeg
→ Marinade
12 - 2 tablespoons olive oil
13 - 1 tablespoon fresh lime juice
14 - 1 tablespoon soy sauce or tamari
# Step-by-Step Guide:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine allspice, thyme, garlic powder, onion powder, smoked paprika, cinnamon, cayenne pepper, black pepper, salt, and nutmeg. Mix thoroughly.
03 - In a large mixing bowl, whisk together olive oil, lime juice, and soy sauce. Add the prepared jerk seasoning blend and whisk until fully incorporated.
04 - Add cauliflower florets to the marinade bowl. Toss thoroughly to ensure each piece is evenly coated with the jerk spice mixture.
05 - Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded for optimal crisping.
06 - Roast for 25–30 minutes, turning the florets halfway through cooking. The cauliflower is done when golden brown, crispy on the edges, and tender throughout.
07 - Transfer to a serving platter and serve hot. Garnish with fresh herbs like cilantro or additional lime wedges if desired.
