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Jerk Cauliflower

This jerk cauliflower is a great appetizer option for any crowd. Coated with flavorful jerk sauce, then pan-fried until golden brown, you’ll love this new take on cauliflower whether you eat vegetarian or not.

by Merle O'Neal featured in 6 Meatless Recipes To Bring To A BBQ

Total Time

1 hr 5 min

1 hr 5 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Total Time

1 hr 5 min

1 hr 5 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Ingredients

for 4 servings

Cauliflower

  • 3 tablespoons
    kosher salt
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    allspice
  • 2 medium heads cauliflower, cut into large florets
  • 1 tablespoon
    canola oil, plus more as needed
  • 6 tablespoons
    cornstarch
  • ¼ cup
    fresh cilantro, chopped (10 g)
  • 1 lime, cut into wedges, for serving

Jerk Sauce

  • 1 medium yellow onion, chopped
  • 2 scotch bonnet peppers, seeded and chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon
    fresh ginger, minced
  • 1 tablespoon
    fresh thyme
  • 2 tablespoons
    lime juice
  • ½ cup
    white vinegar (120 mL)
  • ½ tablespoon
    ground nutmeg
  • 1 tablespoon
    ground allspice
  • 1 tablespoon
    light brown sugar
  • 1 ½ teaspoons
    kosher salt
  • ¼ teaspoon
    freshly ground black pepper
  • 1 tablespoon
    olive oil
    Calories 254
    Fat 8g
    Carbs 42g
    Fiber 9g
    Sugar 12g
    Protein 8g

Estimated values based on one serving size.

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Preparation

  1. Bring a large pot of water to a boil, then add the salt, garlic powder, allspice, and cauliflower florets. Cook for 3-4 minutes, until the cauliflower is almost cooked through (a knife should still meet a bit of resistance when trying to pierce the stem). Remove the cauliflower form the water and drain and cool slightly on a kitchen towel.
  2. Meanwhile, make the jerk sauce: In a food processor, combine the onion, scotch bonnet peppers, garlic, ginger, thyme, lime juice, vinegar, nutmeg, allspice, sugar, salt, black pepper, and olive oil. Blend until smooth.
  3. In a large bowl, toss the blanched cauliflower with 1½ cups (360 ml) of the jerk sauce. Let sit for 30-60 minutes. Reserve the remaining ¾ cup (180 ml) of jerk sauce.
  4. Transfer the cauliflower to a clean large bowl, leaving any remaining marinade behind. Sprinkle the cornstarch over the cauliflower and toss until well coated.
  5. Heat the canola oil in a large skillet over medium heat. Working in batches, sear the cauliflower for 1-2 minutes, until a brown crust forms. Flip florets over with tongs to sear on the other side for 1-2 minutes. Transfer to a plate and repeat with the remaining cauliflower, adding more oil as needed.
  6. Add the reserved jerk sauce to pan and bring to a simmer, about 1 minute. Return the cauliflower to the pan and toss to coat well.
  7. Transfer the cauliflower to a serving dish, or let cool to room temperature, cover, and refrigerate until ready to serve. Before serving, garnish with the cilantro and lime wedges.
  8. Enjoy!
 

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