Jerk Cauliflower Recipe By Tasty

SUNNY'S JERK JAM CAULIFLOWER STEAKS

Steps:

• For the cauliflower: Preheat the oven to 350 degrees F.
• Trim the green leaves from the base of each head of cauliflower. Then trim a sliver off of each base to level it. Make 2 equal slices vertically from the top to the base of each head of cauliflower, creating 4 steaks in total.
• In a large baking dish, add the beer, brown sugar, Worcestershire sauce, red chile flakes, garlic, a nice pinch of salt and a few grinds of black pepper. Whisk until the sugar and salt dissolve, then place the steaks in 1 layer in the dish.
• Bake the steaks, flipping them once, until tender but still firm enough to hold their shape, about 20 minutes. Use your judgment when you flip them to determine if they need to cook the full 20 minutes.
• Transfer the cauliflower steaks to a paper towel-lined baking sheet; reserve the baking liquid for the next step. Pat the top of each steak dry as well.
• For the glaze: In a medium bowl, add the jam, jerk seasoning, lime juice and 1/4 cup of the cauliflower baking liquid. Stir to loosen and combine.
• Heat a cast-iron griddle to medium-high heat (cast iron is preferred, but you can use a large pan and do this in batches, or use a nonstick griddle, but cast iron--ooooh--cast iron!!!).
• Drizzle each cauliflower steak with olive oil on both sides followed by a pinch of salt and a few grinds of pepper. Place the steaks on the griddle and cook until lightly golden brown when you take a peek beneath, 4 to 6 minutes; gently flip the steaks, then allow them to become golden brown again on the other side. Brush the tops and sides of each liberally with the glaze. Cook for 2 to 3 minutes more, then remove to a platter and sprinkle with the mint and cilantro. Serve warm.
• Chop the chilled leftovers for a quick salad.

JERK CAULIFLOWER RECIPE BY TASTY

Steps:

• 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!

CAULIFLOWER WITH A KICK

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add cauliflower and parsnips, recover, and steam until soft, about 15 minutes.
• Drain the vegetables. Mash using a hand masher or electric mixer. Gradually add milk and butter and mash to desired consistency. Season to taste with salt and pepper; serve warm.