Jerk Cauliflower Wings with Mojo Sauce

Platter of Jerk Cauliflower Wings served with dipping sauce

5 from 3 votes

Jerk Cauliflower Wings with Mojo Sauce

Oven-roasted Jerk Cauliflower Wings are wonderfully spicy, smoky, and fragrant—everything you want in a Jamaican jerk recipe. Served with a zippy citrus-and-garlic packed Mojo Sauce, you've never tasted cauliflower this crave-worthy.

Prep Time30

Cook Time25

Total Time1

Course: Appetizer or Main Course

Cuisine: jamaican

Diet: Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large rimmed baking sheet
Oven-Safe Cooling Rack
Mixing bowls
Blender or food processor

Ingredients

Jerk Cauliflower Wings

1 medium head of cauliflower, cut into bite-sized florets
3/4 cup almond meal/flour
2 Tbsp. corn starch (sub arrowroot starch)
1/2 tsp. kosher salt
1 tsp. five-spice powder, divided
1 tsp. ground allspice, divided
1 tsp. garlic powder, divided
3/4 tsp. black pepper, divided
1/2 tsp. dried thyme, divided
2 large eggs
1/2 cup chopped yellow onion
2 medium scallions, roughly chopped
1/4 cup extra-virgin olive oil
1/4 cup lower-sodium soy sauce (sub tamari if making gluten free)
1 small habanero pepper, seeds and ribs removed (sub serrano pepper)
1 Tbsp. lime juice
2 tsp. honey
1/4 tsp. ground nutmeg

Mojo Sauce

1/2 cup packed fresh cilantro
1/3 cup sour cream or plain whole-milk Greek yogurt
1/4 cup fresh orange juice
2 Tbsp. fresh lime juice
2 Tbsp. extra-virgin olive oil
1 garlic clove (sub 1/2 tsp. garlic powder)
1 tsp. granulated sugar
1/2 tsp. ground coriander
1/2 tsp. kosher salt

Instructions

Preheat oven to 450ºF and line a large baking sheet with parchment paper or foil. Place an oven-safe cooling rack overtop, and coat well with cooking spray.
In a large bowl, combine almond flour, corn starch, salt, 1/2 tsp. five spice powder, 1/2 tsp. allspice, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, and 1/4 tsp. thyme. Stir well to combine.
Crack eggs into a separate bowl and whisk until combined.
Dip a few cauliflower florets at a time in the eggs, ensuring all sides are well coated; shake off excess. Transfer the florets to the almond meal mixture and toss until thoroughly coated. Line cauliflower florets up on prepare baking sheet with rack, leaving enough space in between so they aren't touching.
Bake for 25 minutes, or until the florets appear crispy and golden brown.
Meanwhile, prepare jerk sauce by combining yellow onion, scallion, olive oil, soy sauce, habanero, lime juice, honey, nutmeg, and remaining 1/2 tsp. five spice powder, 1/2 tsp. allspice, 1/2 tsp. garlic powder, 1/4 tsp. black pepper, and 1/4 tsp. dried thyme in a blender or food processor. Blend on high until mixture is mostly smooth. Pour sauce into a large mixing bowl, and wipe blender clean.
Next, prepare Mojo Sauce by combining all ingredients in blender. Blend on high until mostly smooth (I like a few specks of herbs to still be visible). Pour sauce into a small serving bowl.
Once cauliflower is roasted, use a set of tongs to transfer the florets to the bowl with jerk sauce. Use a rubber spatula to gently toss the "wings" in jerk sauce, ensuring each one is well-coated.
Transfer to a serving platter and serve immediately with Mojo Sauce.

Notes

To Make Ahead: The mojo sauce can be made 3 days in advance. Refrigerate in a bowl or airtight container with plastic wrap pressed over the top. You can also chop the head of cauliflower into florets 1 or 2 days ahead, and store refrigerated.

To Store: The cauliflower texture is best the day it is made, but the flavor will still be tasty leftover. Store cauliflower in an airtight storage container in the refrigerator for up to 2 days.

To Reheat: These cauliflower florets are best reheated in an air-fryer or toaster oven. They won't crisp up quite as much as when they were fresh, however it's the next best thing. Alternatively, place the wings on a baking sheet lined with parchment paper and bake for 8 minutes on each side at 400°F.

Nutrition