Vegan cauliflower steaks with a homemade Jamaican jerk seasoning and fresh squeezed orange. Serve with greens, grains, or protein of choice.
I’ve been craving a big fancy meal lately.
The kind of meal you get dressed up for and spend hours devouring the courses.
Most of the time I’m the type of person who would choose a home-cooked meal over going out any day of the week.
Something about the helter-skelter of moving, though, has made me crave the simplicity and charm of eating out.
Partially for the food and also heavily because of the fact that I don’t have to do the dishes afterwards.
But instead of immediately jumping on Happy Cow seeking your next fix of plants, let’s make a fun cruciferous steak of our own.
These Jamaican Jerk Cauliflower Steaks & Rosé are an easy plant-based pairing to elevate your summer dinner plans!
What You Need to Make Jamaican Jerk Cauliflower Steaks
This isn’t my first time falling in love with specially seasoned roasted cauliflower.
My Cajun Cauliflower Poppers served as the inspiration for these plant-based “steaks”.
This time, though, we leave them intact and serve them with complimentary sides and a chilled glass of wine.
For this recipe, I recommend grabbing a larger head of cauliflower.
The best and most intact cauliflower “steaks” are those with cuts attached to the base of the plant, so try to cut as many 1/2″ slabs into the center as you can.
The sides will likely fall apart into florets, and that’s OK!
Save them to coat and roast with seasoning, too.
How to Make Jamaican Jerk Cauliflower Steaks
Let’s be honest– roasted cauliflower is amazing on its own, but a bold seasoning blend makes it take on a whole new level of yum.
I created a homemade jerk seasoning with paprika, thyme, oregano, garlic powder, onion power, black pepper, cayenne, and red chili pepper flakes.
Save whatever you don’t use in an airtight container for…forever, for sprinkling onto plants.
I used an avocado oil and fresh squeezed orange “rub” to prime the steaks for the seasoning.
It’s you’re oil-free, you can skip the oil altogether and the spice blend will stick to the cauliflower, too.
Spoon the seasoning on loosely or rub it into the slabs with your hands.
How to Bake Jamaican Jerk Cauliflower Steaks
Bake the steaks for 20-25 minutes, flipping once halfway to ensure even baking.
And while you’re waiting, maybe crack open a bottle of wine to share?
Serious question though:
Have you ever tried organic wine?
When I first heard of organic wine, I probably snorted mid-sip, thinking, “What will they think of next?”
But the truth is, I love choosing organic wine when I can, and I’m excited to see more vineyards switch to this type of farming!
For a wine to be considered organic, it must be produced with certified grapes.
This is important because the chemicals and pesticides used in the farming process can contaminate the grape vines– and who wants that junk in their vino?!
90+ Cellars Organic Rosé
In learning more about organic wine-making, I was so excited to try 90+ Cellars first Organic Rosé, Lot 169 Organic Rosé!
This wine, Lot 169, is helping more farmers have the means and the confidence to convert to organic farming.
This medium bodied wine is aromatic with notes of strawberries, raspberries, violets and citrus.
It’s pale pink in color with tasting notes of berry fruit and citrus flavors that finishes with hints of fresh fennel.
Are you swooning yet?
The sweet and refreshing nature of the wine is perfect paired with the mild spice and heat of the cauliflower steaks!
How to Serve Jamaican Jerk Cauliflower Steaks
These Jamaican Jerk Cauliflower Steaks are perfect for a fun plant-based dinner, lunch, appetizer, or side.
Serve them with greens, grains, or with your favorite protein.
I love mine bowled with a mix of quinoa, leafy greens, and beans!
Since the jerk seasoning can be hot, I recommended pairing the steaks with a cooler dressing, like my hemp heart ranch or almond milk yogurt.
Don’t forget to serve them with a glass (or two) of Organic Rosé!
Enjoy!
More Vegan Steaks
-
Roasted Cabbage Steaks
-
Baked Eggplant Steaks With Spiced Chickpeas
-
Tofu Steaks With Apricot Cucumber Mint Compote
-
Lemon Pepper Tofu Steaks
-
Cracker Crusted Cauliflower Steaks
I Want to Hear From You
If you make this Jamaican Jerk Cauliflower Steaks recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Jamaican Jerk Cauliflower Steaks & Rosé
- Total Time: 40 minutes
- Yield: 2-3 servings
- Diet: Vegan
Description
Vegan cauliflower steaks with a homemade Jamaican jerk seasoning and fresh squeezed orange. Serve with greens, grains, or protein of choice.
Ingredients
Cauliflower Steaks
- 1 TBSP avocado oil
- 1 TBSP fresh squeezed orange
- 1 large head of cauliflower, sliced into 1/2 inch thick slices or chopped into medium size florets
- Spice mixture: 2 tsp sweet paprika, 1/8 tsp cayenne, 1 tsp oregano, 1 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp onion powder, 1/4 tsp black pepper, pinch of red pepper flakes
- 1/4 tsp Himalayan sea salt
For serving
- fresh herbs
- greens
- grains
- dressing
- 1 bottle 90+ Cellars Lot 169 Organic Rosé
Instructions
- Slice the cauliflower into 1/2″ slabs and/or chop into florets.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Mix the spice mixture together in a small bowl.
- Add the avocado oil and orange juice to make a paste.
- Sprinkle the spices and salt on both sides of the slices and rub lightly. Then sprinkle more on the open side.
- Transfer the cauliflower to the oven and bake for 20 to 25 minutes, until lightly charred and fork tender.
- Serve the cauliflower steaks hot with optional greens, grains, and dressing of choice.
- Store any leftover cauliflower steaks in an airtight container in the refrigerator for 3-5 days and reheat before serving.
Notes
Spice mixture adapted from Vegan Richa
Cauliflower steaks adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free
This post is brought to you by 90+ Cellars, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
This write-up needs a little more focus on the recipe. And I’ll call out that I’m a beginner cook.
Orange juice and lime juice are in the ingredients, but neither is in the instructions. Lemon juice pops up in the instructions though. Also 1/44 tsp of onion powder…
Finally, it was tough for me to imagine what kind of greens or dressing to include. Quinoa was a good suggestion, but what flavors along with it? Linking a recipe of yours that pairs well, even to give a specific example, would’ve helped a lot.
The seasoning didn’t stick real well to the cauliflower and it paired a little funny with my choice of quinoa side.