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Jamaican Jerk Cauliflower

 
I burnt the cauliflower florets using a tenuous change one of my favourite Cauliflower Nuggets direction, you are also emancipated to saute your florets instead. Patch the florets were hot, I made the sauce using a content processor. I then boiled the sauce for 5 minutes then suppressed the baked nuggets in the sauce. At this fix, I served mine but you can put it hindermost in the oven for other 5-10 minutes.

Ingredients

  • 1 medium head cauliflower, cut into small florets
  • Batter
  • 1/2 cup unsweetened non-dairy milk, (I use almond milk) or vegan mayo
  • 1/2 cup brown rice flour, or other gluten-free flour
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Pinch of turmeric
  • 1 teaspoon salt
  • Jerk Sauce
  • 2 spring onions, roughly chopped
  • 4 garlic cloves, chopped
  • 2 teaspoons grated ginger
  • 6 allpice berries
  • 1/2 teaspoon cinnamon, (optional)
  • 1/4 teaspoon nutmeg, (optional)
  • 1 teaspoon dried thyme
  • 1/4 Scotch Bonnet, or habanero pepperseeds removed and discarded (optional)
  • 1/4 cup Bragg’s liquid aminos, Tamari soy sauce (gluten-free)
  • 1/4 cup tomato sauce
  • 1/4 cup orange juice
  • 1/4 cup raw cane sugar, or more to taste
  • 2 tablespoons molasses
  • 1 lime, juiced
  • spring onions, for garnish

Instructions

  1. Preheat oven 400 degrees. Lightly grease and line baking sheet with parchment paper and set aside
  2. Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.
  3. Dip florets into batter one by one and place onto the baking sheet. Spray or brush with oil. Bake for 30 minutes until golden brown and crispy, turning halfway.
  4. While cauliflower is baking, prepare the sauce.
  5. Place all the ingredients for the sauce in a high speed blender or food processor. Process until smooth.
  6. Pour sauce into a medium saucepan on medium heat. Cook stirring constantly until sauce thickens, about 3-5 minutes.
  7. Toss cauliflower florets with sauce.Delicious served with rice and peas!

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