Vegan Escovitch Cauliflower Recipe
Bring the bold, zesty flavors of Jamaica to your table with this Vegan Escovitch Cauliflower. Crispy fried cauliflower florets are smothered in a tangy escovitch sauce loaded with onions, bell peppers, carrots, scotch bonnet, and aromatic herbs. A plant-based twist on the classic Jamaican dish, perfect as a side, main, or vegan-friendly party dish.
Ingredients
For the Cauliflower
- 1 large head cauliflower , cut into florets
- 1 cup all-purpose flour (or gluten-free flour)
- ½ cup cornstarch
- 1 tsp salt
- 1 tbsp badia complete
- 1 tsp adobo
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½–¾ cup cold water (to make batter)
Season Oil
- Oil , for frying (or air-frying)
- 2 cloves garlic
- 2 pieces fresh thyme
- 1-3 whole all spice (pimento berry)
For the Escovitch Sauce
- 2 tbsp oil
- 1 small onion , thinly sliced
- 1 medium carrot , julienned
- 1 piece of each bell pepper ( red, yellow, green) , thinly sliced
- 2-3 slices scotch bonnet pepper (adjust to taste)
- 2 cloves garlic , smashed
- 5-6 whole pimento (allspice) berries
- 3 sprigs fresh thyme
- ½ cup white vinegar
- ½ cup water
- 1 tsp sugar (optional, to balance the vinegar)
- Salt and black pepper , to taste
Instructions
- Step 1: Prepare the Cauliflower
- Wash and pat dry your cauliflower florets.
- In a large bowl, combine flour, cornstarch, salt, garlic powder, paprika, and black pepper.
- Gradually add cold water to make a thick batter. It should coat the cauliflower but not be too runny.
- Dip each floret into the batter, ensuring it’s fully coated.
- Frying Option:
- Heat oil to 350°F and add 2 cloves of garlic, thyme, and pimento berries (just eyeball it. Not too much!)
- Fry florets until golden and crispy (about 4–5 minutes).
- Drain on paper towels.
- Air-Fryer Option:
- Lightly spray the battered florets with oil.
- Air-fry at 400°F for 18–20 minutes, flipping halfway through.
- Step 2: Make the Escovitch Sauce
- Heat oil in a saucepan over medium heat.
- Add onions, carrots, bell peppers, scotch bonnet slices, garlic, pimento berries, and thyme. Sauté for 1–2 minutes until fragrant but still crisp.
- Pour in vinegar and water. Add sugar (if using), salt, and black pepper.
- Simmer for 3–5 minutes, letting the vegetables soften slightly but retain some crunch.
- Step 3: Assemble the Dish
- Arrange crispy cauliflower on a serving plate.
- Pour the hot escovitch sauce over the top.
- Let it sit for 5–10 minutes for the flavors to meld.
Notes
Final Thoughts
This Vegan Escovitch Cauliflower is a true Jamaican flavor explosion. It’s spicy, tangy, and crunchy, yet fully plant-based. Whether you’re celebrating Veganuary, feeding your family, or just looking for a fun Caribbean twist on cauliflower, this recipe hits all the marks.
Serve it with rice & peas, festival, or even in tacos for a modern twist, and you’ve got a dish that’s both Instagram-worthy and full of bold Jamaican flavor.
Nutrition
Calories: 358kcalCarbohydrates: 63gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 2mgSodium: 183mgPotassium: 1027mgFiber: 9gSugar: 11gVitamin A: 5960IUVitamin C: 230mgCalcium: 85mgIron: 5mg
Tried this recipe?Let us know how it was!
