Jamaican Jerk Cauliflower #vegan #vegetarian

Jamaican Jerk chicken was exceptionally prominent. It was sold generally as a road nourishment, delighted in by local people and sightseers alike. I quit eating meat so I needed to fall back on making my own snap sauce to add to tofu or vegetables.

This form of Jamaican Jerk formula is my own, I attempted to make it as common as conceivable utilizing new fixings. From memory, the sauce has a few varieties to it. The principle base fixings are allspice, thyme, green onions and scotch hood peppers.

For this Jamaican Jerk Cauliflower formula, I'm going to utilize tomato sauce and squeezed orange, yet I have utilized pineapple juice and ketchup previously. On the off chance that you don't care for a ton of warmth, don't hesitate to leave the scotch cap pepper out. Substitute your preferred sugar also to taste, maple syrup would taste incredible. While I was making this bunch, I prepared additional and added it to heated tofu and it was tasty too.

Also try our recipe Firecracker Vegan Lettuce Wraps

Jamaican Jerk Cauliflower tasted so good, a healthy meal for Monday Meatless. There are Vegan and Gluten Free too.

Ingredients

• 1 medium head cauliflower, cut into small florets

Batter

• 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

Instructions

1. Preheat oven 400 degrees. Lightly grease and line baking sheet with parchment paper and set aside
2. Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.
3. 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.
4. While cauliflower is baking, prepare the sauce.
5. Place all the ingredients for the sauce in a high speed blender or food processor. Process until smooth.
6. Pour sauce into a medium saucepan on medium heat. Cook stirring constantly until sauce thickens, about 3-5 minutes.
7. Toss cauliflower florets with sauce.Delicious served with rice and peas!

Read more our recipe : Parmesan Crisps

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