Jamaican Jerk Cauliflower

Jamaican Jerk Cauliflower is inspired by the popular Jamaican Jerk dishes. Cauliflower florets are seasoned and baked, then smothered in homemade Jamaican Jerk Sauce that is full of bold and indulgent flavors.

1 medium head cauliflower, cut into small florets
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 allspice 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

Preheat oven 400 degrees. Lightly grease and line baking sheet with parchment paper and set aside
Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.
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.
While cauliflower is baking, prepare the sauce.

full instruction on : healthiersteps.com

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