Cauliflower is a favorite at Harvest Kitchen for its ability to be used in such a wide variety of ways, easily taking on different textures and flavors. One of the seasonal specials in our Harvest Kitchen Café right now is Jerk Roasted Cauliflower. Stop in to see our new full menu Monday through Friday, 7am to 3pm, and try some! Then make your own version at home using this recipe.
Note: Missed local cauliflower season? No problem. Use the marinade in this recipe with your favorite vegetable of the season, or with protein like chicken, pork, firm tofu, or a firmer white fish — which would be great on the grill..
Try This from Chef Sean!
Jerk Roasted Cauliflower
1 head cauliflower — quartered with step and leaves on
1 bunch scallions — chopped roughly
2 green bell peppers — chopped roughly
3 jalapeño peppers — chopped roughly
10 cloves garlic
2 c. packed bitter greens (radish, turnip, dandelion) — chopped
2 T. fresh thyme — picked from the stem
1 T. whole coriander seed
1 T. whole cumin seed
1 T. salt
1/4 c. vinegar (apple cider or rice wine)
1/2 c. soy sauce
1/2 c. molasses
- Dry roast the scallions, bell peppers, jalapeños, garlic, coriander, and cumin in a 350-degree oven for about 10 minutes or until the peppers and garlic start to soften.
- Transfer all ingredients to a blender and blend on high until the mixture is smooth and evenly incorporated (a little bit chunky is fine).
- Rub the quartered cauliflower thoroughly with the marinade, then let marinate overnight in fridge.
- The next day, place the marinated cauliflower on a sheet pan or baking dish and roast in a 350-degree oven for about 25–30 minutes, flipping it halfway through. Because of the molasses, in the sauce, browning will occur. Let it happen.
- Once the cauliflower is done, pick off the florets and serve with rice, beans, and potatoes or plantains. The rest of the sauce can be heated up and served with the meal (except if using this marinade with meat or fish!)