Jerk Cauliflower

Name: Jerk Cauliflower
Total time: 65
Yield: 4
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

Recipe by Merle O'Neal from tasty.co

Sides 1 Hr. 5 Mins.

Ingredients

4 servings

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3 tablespoons kosher salt
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1 teaspoon garlic powder
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1 teaspoon allspice
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2 medium heads cauliflower, cut into large florets
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1 tablespoon canola oil, plus more as needed
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6 tablespoons cornstarch
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¼ cup fresh cilantro, chopped
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1 lime, cut into wedges, for serving
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1 medium yellow onion, chopped
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2 scotch bonnet peppers, seeded and chopped
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4 cloves garlic, chopped

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1 tablespoon fresh ginger, minced
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1 tablespoon fresh thyme
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2 tablespoons lime juice
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½ cup white vinegar
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½ tablespoon ground nutmeg
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1 tablespoon ground allspice
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1 tablespoon light brown sugar
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1 ½ teaspoons kosher salt
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¼ teaspoon freshly ground black pepper
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1 tablespoon olive oil

Instructions

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!