Jerk Cauliflower

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Jerk Cauliflower

Jerk Cauliflower

Ingredients
Method

Ingredients

Method

1 red chilli
2 garlic cloves
15g ginger, chopped
1 tbsp olive oil
1 tsp each of smoked paprika, cumin and coriander
2 tbsp lemon juice
2 tbsp vegan yoghurt
1kg cauliflower, stalk intact
Coconut rice, to serve

Preheat the oven to 200C. Pop the garlic, ginger, chilli, oil, lemon juice and spices in a bowl with the yoghurt, and blitz with a hand blender until smooth. Cut the cauliflower into eight - slice through the stalk to hold it together - then brush liberally with the jerk mixture all over. Arrange on a baking sheet rubbed with oil, and roast for 30 mins. Turn over, roast for 20 mins more, then serve with coconut rice and salad.

50 mins

4 serving

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