Jamaican Jerk Cauliflower

Ingredients

• 1 medium head cauliflower, cut into small florets

Batter

• 1/2 cup unsweetened non-dairy milk, (I use almond milk) or vegan mayo
• 1/2 cup brown rice flour, or other gluten-free flour
• 1 tablespoon nutritional yeast flakes
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Pinch of turmeric
• 1 teaspoon salt

Jerk Sauce

• 2 spring onions, roughly chopped
• 4 garlic cloves, chopped
• 2 teaspoons grated ginger
• 6 allpice berries
• 1/2 teaspoon cinnamon, (optional)
• 1/4 teaspoon nutmeg, (optional)
• 1 teaspoon dried thyme
• 1/4 Scotch Bonnet, or habanero pepperseeds removed and discarded (optional)
• 1/4 cup Bragg's liquid aminos, Tamra soy sauce (gluten-free)
• 1/4 cup tomato sauce
• 1/4 cup orange juice
• 1/4 cup raw cane sugar, or more to taste
• 2 tablespoons molasses
• 1 lime, juiced
• spring onions, for garnish

Instructions

1. Preheat oven 400 degrees. Lightly grease and line baking sheet with parchment paper and set aside
2. Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.
3. 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.
4. While cauliflower is baking, prepare the sauce.
5. Place all the ingredients for the sauce in a high speed blender or food processor. Process until smooth.
6. Pour sauce into a medium saucepan on medium heat. Cook stirring constantly until sauce thickens, about 3-5 minutes.
7. Toss cauliflower florets with sauce.Delicious served with rice and peas!