JERK CAULIFLOWER RECIPE BY TASTY

Jerk Cauliflower Recipe by Tasty image

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.

Provided by Merle O'Neal

Categories Dinner

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

Ingredients

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
1 lime, cut into wedges, for serving
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
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

Steps:

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!

Nutrition Facts : Calories 254 calories, Carbohydrate 42 grams, Fat 8 grams, Fiber 9 grams, Protein 8 grams, Sugar 12 grams