Unbelievably easy, undeniably tasty, you’ve gotta give these Jerk Cauli Steaks a go. Jerk has officially been hacked with this marinade, it’s mega speedy and good enough to use wherever a jerk cheat is required, we’d venture.
Totes vegan too.
50 mins | serves 2 | easy
1 large cauliflower
small bunch coriander, no stalks
thumb size piece of ginger, peeled and chopped
1/2 scotch bonnet, seeds n’all
2 cloves garlic
1 tbsp olive oil
1/2 tbsp maple syrup
1 tsp ground cumin
1/2 tsp paprika
1 tsp smoked paprika
1/4 tsp cayenne pepper
1/2 lime, juice
Oven up to 180°C, gas 6. Whizz all the marinade ingredients in a whizzy thing until spreadable but still coarse.
Remove all the leaves from the cauliflower, leaving the stalk intact. Cut the cauli in half and working from the cut side outward, slice a steak from each half, about 1 and half centimetres thick. Don’t chuck the rest of the cauliflower, you can marinade these bits in the same way, or use them elsewhere if you’d rather.
Get the steaks on a baking tray and brush generously with the marinade. Pop them in the fridge for 10mins so all the ingredients get up close and personal.
Loosely cover the tray with foil and roast away in the oven for 15mins. Take the foil off and cook for a further 15mins until tender.
Reckon we’ve gathered about 6 or 7 recipes giving cauliflower centre stage since we started this eat kind malarkey, and this one’s up there with the best of them. So… erm… look out for more amazing cauliflower recipes coming to the big potatoes blog site soon!
Recipe followed from Olive magazine January 2016.