Jerk Cauliflower
featured in 6 Meatless Recipes To Bring To A BBQ
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.
Tasty Team
September 09, 2019
67% would make again
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 (10 g), chopped
- 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
Preparation
- 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.
- 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.
- 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.
- Transfer the cauliflower to a clean large bowl, leaving any remaining marinade behind. Sprinkle the cornstarch over the cauliflower and toss until well coated.
- 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.
- 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.
- 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.
- Enjoy!
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