Whole roasted jerk cauliflower
Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins
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!
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)
Rub it down with the oil and the jerk spice until it is evenly coated.
Pop the head onto a baking tray and cover the tray with foil.
Roast it in the oven for 1 hour, then remove the foil and roast for another 20 minutes uncovered. It should be almost black.
Serve straight out of the oven with lemon wedges.
Serving Size 4