Slow Cooker Jamaican Jerk Cauliflower Tacos

Tender cauliflower florets soak up authentic Jamaican jerk seasoning in the slow cooker, becoming irresistibly smoky, spicy, and slightly sweet. Paired with fresh pineapple salsa, creamy avocado, and warm tortillas, these vegan tacos deliver bold Caribbean street food flavor with minimal effort — perfect for Taco Tuesday or any laid-back gathering.

Why You’ll Love This Recipe:

This recipe brings the vibrant, fiery essence of Jamaican street food right to your kitchen without ever turning on the oven or standing over a hot stove. The slow cooker does all the heavy lifting, transforming humble cauliflower into succulent, flavor-packed bites that mimic the texture of pulled meat while keeping everything 100% plant-based.

You’ll adore the perfect balance of heat from scotch bonnet-inspired jerk spices, subtle sweetness from brown sugar or pineapple, and bright freshness from toppings. It’s incredibly forgiving for busy weeknights, meal-prep friendly, naturally vegan and gluten-free (with the right tortillas), and crowd-pleasing even for meat-eaters.

Plus, the hands-off cooking method leaves you free to relax or prep fun toppings — it feels like a gourmet global street food experience with everyday convenience.

Yield: serves 4

Slow Cooker Jamaican Jerk Cauliflower Tacos

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Tender slow-cooked jerk-spiced cauliflower tacos with tropical pineapple salsa — bold, vegan Caribbean street food flavor made easy.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

For the Slow Cooker Jerk Cauliflower:

• 1 large head cauliflower (about 2 lbs), cut into medium florets
• 3–4 tablespoons Jamaican jerk seasoning (adjust for heat preference)
• ¼ cup pineapple juice (or orange juice)
• 2 tablespoons olive oil (or coconut oil)
• 2 tablespoons coconut aminos (or low-sodium soy sauce)
• 1 tablespoon brown sugar (or coconut sugar)
• 3 cloves garlic, minced
• Juice of 1 lime
• ½ teaspoon smoked paprika (optional, for extra smokiness)

For the Pineapple Salsa:

• 1½ cups diced fresh pineapple
• ½ red bell pepper, finely diced
• ¼ red onion, finely diced
• 1 jalapeño, seeded and minced (or more for heat)
• ¼ cup chopped fresh cilantro
• Juice of 1 lime
• Pinch of salt

For Serving:

• 8–10 small corn or flour tortillas, warmed
• 1 avocado, sliced
• Extra lime wedges
• Fresh cilantro leaves
• Optional: hot sauce or vegan crema

Instructions

1. Hey there, flavor adventurer! Start by chopping your cauliflower into bite-sized florets — not too tiny, so they stay nice and chunky after slow cooking.
2. In a large mixing bowl, whisk together the jerk seasoning, pineapple juice, olive oil, coconut aminos, brown sugar, minced garlic, lime juice, and smoked paprika until you’ve got a gorgeous, fragrant marinade.
3. Toss those beautiful cauliflower florets in the marinade until every piece is lovingly coated — get in there with your hands (gloves if you’re spice-sensitive!).
4. Spray your slow cooker lightly with oil or use a liner, then dump in the marinated cauliflower and scrape every last drop of that spicy goodness on top.
5. Pop the lid on and cook on LOW for 4 hours (or HIGH for 2–2.5 hours) — walk away and let the magic happen while the kitchen fills with Caribbean dreams.
6. While it cooks, make your fresh pineapple salsa: mix diced pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Chill it so the flavors get happy together.
7. When the cauliflower is fork-tender and infused with jerk goodness, give it a gentle stir — it should be juicy and slightly caramelized around the edges. Taste and add extra lime or salt if needed.
8. Warm your tortillas — char them lightly over a gas flame or in a hot skillet for that authentic street-food vibe and extra yum factor.
9. Load each tortilla with a generous scoop of jerk cauliflower, top with creamy avocado slices, a big spoonful of vibrant pineapple salsa, and a sprinkle of fresh cilantro.
10. Squeeze fresh lime over everything, add a dash of hot sauce if you’re feeling wild, then dive in — messy hands and huge smiles guaranteed!

Notes

Adjust jerk seasoning to taste — some blends are very spicy! For milder palates, start with 2½ tablespoons and add more at the end if desired. This recipe is naturally vegan, dairy-free, and can be made gluten-free with corn tortillas.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 238Total Fat 13gSaturated Fat 2gUnsaturated Fat 12gSodium 137mgCarbohydrates 31gFiber 8gSugar 20gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Cut cauliflower into medium-sized florets (not too small) so they hold their shape after slow cooking but still become fork-tender.
• For deeper flavor, toss the cauliflower in half the jerk sauce first, slow cook, then stir in the rest during the last 30 minutes.
• If your jerk seasoning is mild, add ½–1 teaspoon extra cayenne or a fresh scotch bonnet pepper (seeded for less heat).
• Line your slow cooker with a slow cooker liner for effortless cleanup.
• Char tortillas over an open flame or in a dry skillet for authentic street-food texture and flavor.
• Prepare toppings ahead — the salsa tastes even better after 30 minutes in the fridge.
• Taste and adjust seasoning at the end; slow cookers can mute spices slightly.

Ingredients Notes:

Jerk seasoning is the soul of this dish — use a high-quality store-bought blend (Walkerswood or Grace are authentic favorites) or homemade for full control over heat and spice balance; it typically includes allspice, thyme, scotch bonnet, garlic, onion, cinnamon, and nutmeg.

Cauliflower serves as the hearty, low-carb base that absorbs marinade beautifully. Pineapple juice adds sweet-tangy moisture and tenderizes the florets while echoing classic jerk pairings. Coconut aminos or soy sauce bring umami and saltiness without overpowering the spices.

Fresh lime juice and cilantro brighten everything up at the end, cutting through richness. Toppings like diced pineapple, red onion, jalapeño, and avocado provide creamy, crunchy contrast and keep the tacos feeling fresh and tropical.

Variations and Substitutions:

Swap cauliflower for broccoli florets, jackfruit (for a pulled “meat” texture), or mushrooms for a different twist. Make it milder by reducing jerk seasoning to 2 tablespoons and skipping extra chili. For oil-free, use veggie broth instead of oil to coat the florets.

Replace pineapple juice with orange juice or apple cider for a different fruity note. Turn it into bowls over coconut rice or greens instead of tacos. Add black beans or chickpeas to the slow cooker for extra protein and heartiness.

Use corn tortillas for gluten-free or lettuce wraps for low-carb/keto. Top with mango salsa, cabbage slaw, pickled red onions, or vegan sour cream/yogurt for different flavor profiles. For non-vegan, drizzle with cotija cheese or serve alongside grilled shrimp.

Storage Options:

Store cooled jerk cauliflower in an airtight container in the refrigerator for up to 4–5 days. Reheat in the microwave or a skillet with a splash of water/broth to refresh moisture. Pineapple salsa keeps 2–3 days refrigerated (best fresh). Assemble tacos just before eating to prevent soggy tortillas. The cauliflower freezes well in a freezer-safe container for up to 2 months — thaw overnight in the fridge and reheat gently.

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