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Whole roasted jerk cauliflower

RatingDifficultyIntermediate

A spicy jerk cauliflower recipe to give you a taste of the Caribbean. It is for spice lovers only as it packs a punch almost as hard as the local rum!

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Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 1 head cauliflower (trimmed of leaves and stemmed)
 2 tbsp salt
 2 tsp onion powder
 2 tsp ground allspice
 2 tsp garlic powder
 1 tsp dried red chillies
 1 tsp black pepper
 1 tsp ground nutmeg
 1 tsp dried chives
 1 tsp paprika
 1 tsp ground ginger
 ½ tsp dried thyme
 ½ tsp ground cloves
 ½ tsp ground cinnamon
 2 tbsp coconut oil (melted)
 1 large lemon (cut into wedges)
1

Preheat an oven to 180°C

2

Rub it down with the oil and the jerk spice until it is evenly coated.

3

Pop the head onto a baking tray and cover the tray with foil.

4

Roast it in the oven for 1 hour, then remove the foil and roast for another 20 minutes uncovered. It should be almost black.

5

Serve straight out of the oven with lemon wedges.

Ingredients

 1 head cauliflower (trimmed of leaves and stemmed)
 2 tbsp salt
 2 tsp onion powder
 2 tsp ground allspice
 2 tsp garlic powder
 1 tsp dried red chillies
 1 tsp black pepper
 1 tsp ground nutmeg
 1 tsp dried chives
 1 tsp paprika
 1 tsp ground ginger
 ½ tsp dried thyme
 ½ tsp ground cloves
 ½ tsp ground cinnamon
 2 tbsp coconut oil (melted)
 1 large lemon (cut into wedges)

Directions

1

Preheat an oven to 180°C

2

Rub it down with the oil and the jerk spice until it is evenly coated.

3

Pop the head onto a baking tray and cover the tray with foil.

4

Roast it in the oven for 1 hour, then remove the foil and roast for another 20 minutes uncovered. It should be almost black.

5

Serve straight out of the oven with lemon wedges.

Whole roasted jerk cauliflower