Cauliflower is this magical vegetable that can be transformed into any cuisine. I thought I’d attempt a Jerk Cauliflower and discovered that many people on the internet already came up with the idea. I picked Michelle Blackwood’s recipe because she actually grew up in Jamaica so I thought her recipe would be the most authentic. I followed her recipe for the Jerk Sauce except I used a 1/2 habanero instead of a 1/4….because I didn’t think 1/4 would do much…..If you can’t handle any spice you are not going to make this recipe anyway. I think 1/2 a habanero is perfect for most people this comes out like a three out of five on a Thai Dinner scale. Hot but not too hot. I did make changes to the batter recipe….not because I wanted to change it but because I didn’t have her ingredients. Even if you don’t want to make the jerk sauce you should make this baked batter for cauliflower. It’s quick easy and Forking scrumptious!

ingredients for about 4 servings

1 large orange cauliflower – remove core (either toss or save to pickle) – break down in florets, put in a gallon ziplock bag and put to the side. (I used an orange cauliflower because it was the same price as white cauliflower and it has a better taste and is less watery than white cauliflower.

1/2 cup coconut milk (batter)

1 egg – lightly beaten (batter)

1/4 cup corn starch (batter)

1/4 cup chick pea flour (batter)

1/2 teaspoon granulated garlic (batter)

1 teaspoon granulated onion (batter)

1/2 teaspoon paprika (batter)

pinch turmeric (batter)

1 teaspoon course sea salt (batter)

1 teaspoon baking powder (batter)

1/2 medium onion – chopped (sauce)

4 garlic cloves (fine chopped) (sauce)

2 teaspoons fresh ginger – grated (sauce)

6 allspice berries (ground) (sauce)

1/2 teaspoon cinnamon (sauce)

1/4 teaspoon nutmeg (sauce)

1 teaspoon dried thyme (sauce)

1/2 scotch bonnet or habanero – USE GLOVES and fine chop (sauce)

1/2 cup Tamari soy sauce (sauce)

1/4 cup tomato sauce (sauce)

1/4 cup orange juice (sauce)

1/4 cup sugar (sauce)

2 Tablespoons molasses (sauce)

1 lime (just the fresh squeezed juice) (sauce)

2 Tablespoons scallions (sliced thin to top cauliflower with)

non stick spray

Directions

Set oven to 400 degrees F.

Spray baking sheet(s) with non stick spray and set to the side.

In a small bowl combine the coconut milk, egg, corn starch, chick pea flour, onion powder, garlic powder, paprika, turmeric, salt and baking powder. Mix well. Pour mixture into bag of cauliflower and shake it up well till the batter is all over the cauliflower. Then sprinkle out the cauliflower on baking sheet(s). Make sure to spread the cauliflower out. They go in the oven till they are cooked threw, a bit crisp and slightly browned. Timing will differ because your idea of a floret may differ from my idea of a floret plus our ovens differ (around 25 minutes in the oven)

While the cauliflower is in the oven make the sauce.

In a sauce pot add the onion, garlic, ginger, allspice, cinnamon, nutmeg, thyme, habanero, tamari, tomato sauce, orange juice, sugar, molasses and lime. Bring to a boil for about 5 minutes and reduce to simmer till the sauce reduces a little. Shut heat off and leave pot on burner so the sauce stays hot for the cauliflower.

Cauliflower should be coming out of the oven now. Either dip or drizzle sauce on the cauliflower and Finish with scallions.

This is really tasty! Most people will enjoy this!

A special thanks to Michelle Blackwood for sharing this wonderful recipe.