Imported from the web

Whole Roasted Jerk Cauliflower

Name: Whole Roasted Jerk Cauliflower
Prep time: 15 min
Cook time: 67 min
Total time: 82 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 head cauliflower (large (about 3 pounds); leaves removed); 3 tbsp extra-virgin olive oil (for rubbing the cauliflower); 1 tbsp kosher salt (for seasoning the cauliflower); 0.25 cup coconut aminos; 2 tbsp extra-virgin olive oil (for the jerk glaze); 0.25 cup chile oil (homemade or store-bought); 2 tbsp coconut sugar; 1 tbsp fresh thyme leaves (or 1/2 tablespoon dried thyme); 0.5 tsp black peppercorns; 0.5 tsp allspice berries; 2 bay leaves (dried or fresh); 1 fresh red chile (moderately spicy, such as Fresno; stemmed); 1 scallion (trimmed and roughly chopped); 1 garlic clove (large; peeled); 1 shallot (small; roughly chopped); 0.5 Scotch bonnet or habanero chile (stemmed); 1 inch knob ginger (peeled and thinly sliced against the grain); 0.25 nutmeg (whole nutmeg, or 1/8 teaspoon ground); 1 lime (juicy; finely grate the zest and squeeze the juice); 0.5 cup water (for the roasting skillet)

Imported by Jared on SeeMeCook

A whole cauliflower is slow-roasted until tender, then coated in a fiery, aromatic jerk-inspired glaze with chile, allspice, ginger, and lime. Coconut sugar softens the heat while the broiler adds charred spots to the finished centerpiece.

4 servings82 minCaribbean

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Ingredients

1 head cauliflower (large (about 3 pounds); leaves removed)
3 tbsp extra-virgin olive oil (for rubbing the cauliflower)
1 tbsp kosher salt (for seasoning the cauliflower)
0.25 cup coconut aminos
2 tbsp extra-virgin olive oil (for the jerk glaze)
0.25 cup chile oil (homemade or store-bought)
2 tbsp coconut sugar
1 tbsp fresh thyme leaves (or 1/2 tablespoon dried thyme)
0.5 tsp black peppercorns
0.5 tsp allspice berries
2 bay leaves (dried or fresh)
1 fresh red chile (moderately spicy, such as Fresno; stemmed)
1 scallion (trimmed and roughly chopped)
1 garlic clove (large; peeled)
1 shallot (small; roughly chopped)
0.5 Scotch bonnet or habanero chile (stemmed)
1 inch knob ginger (peeled and thinly sliced against the grain)
0.25 nutmeg (whole nutmeg, or 1/8 teaspoon ground)
1 lime (juicy; finely grate the zest and squeeze the juice)
0.5 cup water (for the roasting skillet)

Steps

1
Set an oven rack about 10 inches from the broiler and preheat the oven to 375°F (190°C).
2
Trim the cauliflower base so the head can sit flat. Turn it base-side up and cut a deep X into the base, stopping when you reach the floret stems; this helps the base and core cook at the same rate as the rest of the cauliflower.
3
Rub the cauliflower all over with the 3 tablespoons olive oil, then season it all over with the kosher salt.
4
Place the cauliflower in a large, heavy ovenproof skillet, ideally 11 to 13 inches across. Roast for 30 to 35 minutes, until it softens and changes from white to cream in color.
5
Pour 1/2 cup water directly into the skillet. Continue roasting for 20 to 25 minutes, until the water has evaporated, the cauliflower has patches of light golden brown, and a sharp knife tip pierces it with little resistance.
6
While the cauliflower roasts, put the coconut aminos, 2 tablespoons olive oil, chile oil, coconut sugar, thyme, peppercorns, allspice berries, bay leaves, red chile, scallion, garlic, shallot, Scotch bonnet or habanero, ginger, nutmeg, and the finely grated lime zest and juice in a blender. Blend on high for about 1 minute, until completely smooth.
7
When the cauliflower is tender, remove it from the oven and preheat the broiler.
8
Use a flexible spatula to spread the blended glaze over the top and sides of the cauliflower, taking care to coat the lower sides as well.
9
Broil for 10 to 12 minutes. After 5 minutes, baste the cauliflower with the juices collected in the skillet, working the liquid into the crevices. Continue broiling until the top has spots of black char.
10
Serve hot or warm.

Notes

The source lists 1/4 nutmeg or 1/8 teaspoon ground; it does not specify a unit for the whole-nutmeg amount. Chile oil may be homemade or store-bought. The source specifies a large head of cauliflower at about 3 pounds; edible weight is approximate.