- 1 head cauliflower, cut into florets
- 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
- 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!
- Nutritional Info per quarter – 114 Calories, 7g Fat, 3g Protein, 11g Total Carbs, 4g Fibre, 7g Net Carbs
I went to a farmers market and they had huge orange cauliflower so I decided to use that for this month’s theme..
The recipe calls for preparing in advance and letting it sit in a marinate for at least 2 hours (for me it was closer to 7 hours) .
I used a lot more of the jerk/marinade than the recipe called for (probably twice as much). I’m not sure if that’s partly why the final dish was very spicy.
I couldn’t find scotch bonnets so I just habaneros instead.
This isn’t a very precise recipe. I prefer recipes to give weight measurements for ingredients. For example it says you need I need 5 green onions. Depending on where you get them around here they be about the size of a straw or about ½ the size of a leek.
Onions – what kind? What size? Also, I used all fresh herbs but it wasn’t clear if that’s what I was supposed to do.
(I think this was the first time I’ve cooked with fresh marjoram:
I thought it needed a little more salt. Overall for me I would give it 7 out of 10. Next time I may cook it at a lower temp for longer.