Jerk Cauliflower
Jerk Cauliflower



  • 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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