Jamaican Jerk Cauliflower

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

For the Batter:

1/2 cup soy milk

1/2 cup plain flour (can sub chickpea flour for nutty flavour).

1 tablespoon nutritional yeast flakes

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Pinch of turmeric

1 teaspoon salt

For the Sauce:

2 spring onions (roughly chopped)

4 garlic cloves (chopped)

2 teaspoons grated ginger

1/2 teaspoon allspice powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon thyme

1/4 cup Bragg's liquid aminos

1/4 cup tomato sauce

1/4 cup orange juice

1/4 cup raw sugar

2 tablespoons molasses

Juice of 1 lime

Other:

1 medium head cauliflower (cut into small florets)

Spring onions (for garnish)

Directions

Preheat oven 200C. Lightly grease and line baking sheet with parchment paper and set aside

Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.

Dip florets into batter one by one and place onto the baking sheet. Spray or brush with oil. Bake for 30 minutes until golden brown and crispy, turning halfway.

While cauliflower is baking, prepare the sauce.

Place all the ingredients for the sauce in a high speed blender or food processor. Process until smooth.

Pour sauce into a medium saucepan on medium heat. Cook stirring constantly until sauce thickens, about 3-5 minutes.

Toss cauliflower florets with sauce.

Delicious served with rice and peas!

Nutrition

• Calories: 159 kcal
• Total Fat: 1 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 0.8 g
• Sodium: 532 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 5 g
• Total Sugars: 16 g
• Protein: 5 g