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Jerk Cauliflower

Servings: 4
Author: Angela Coleby
Print Recipe

Ingredients

  • 1 head cauliflower cut into florets

Marinade

  • 5 scallions/spring onions
  • 1 tablespoon thyme chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoon ground allspice
  • 1 teaspoon marjoram
  • 1 tablespoon fresh parsley
  • 2 scotch bonnet peppers
  • 2 tablespoon lime juice
  • 2 tablespoon olive oil
  • 1/4 cup vinegar
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cinnamon
  • 1 onion peeled and chopped
  • 2 cloves garlic
  • 2 tablespoons water

Instructions

  • Chop the spring onions, peppers, onion and garlic.
  • Place in a food blender and add the remaining marinade ingredients.
  • Puree until you have a smooth consistency.
  • Place the cauliflower florets in a bowl and add about a quarter of the marinade to the bowl. Mix well until the cauliflower is coated.
  • Cover the bowl and place in the fridge for at least 2 hours.
  • Preheat the oven to 200C/400F degrees.
  • Arrange the cauliflower florets on a baking tray and bake for 40 minutes, turning over half way through cooking.
  • Eat and enjoy!

Notes

Nutritional Info per quarter – 114 Calories, 7g Fat, 3g Protein, 11g Total Carbs, 4g Fibre, 7g Net Carbs