Caribbean Cauliflower is a spicy dish that can be served as a starter or as a flavoursome side dish for any cuisine. Adding marinades to our veggies is such a great way to pack in a whole lot of flavour and transform a simple dish into one that everyone keeps coming back for. Its likely many of your dinner guests may be excited at new flavours or ones that are no so popular and this is why I love bringing Caribbean food to the dining table. Even Caribbeans away from home will always be hunting down those long lost flavours.
1 tsp Habanero chilli powder
1 tsp Turmeric powder
1 pinch Salt
1 tbsp Jerk seasoning
⅓ cup Coconut mylk
1 large Cauliflower head
- Preheat the oven to 170c
- Place all dry spices in a mixing bowl
- Add the coconut mylk and stir thoroughly
- Cut the florets off the cauliflower head
- Mix the florets into the seasoned mylk mixture and fully coat
- Place florets on a lined baking tray
- Roast in the oven for 30 minutes or until the cauliflower is slightly crispy and cooked all the way through
- When I have left over vegetable trimmings, I place them in a food bag in the fridge and at the end of the week, I lightly boil with bay leaves, black peppercorns and onion to make homemade vegetable stock.
- We have gone caribbean with this dish but there is no reason why you couldn’t experiment with other cuisines for example, Mexican or Indian spices would go really well with this dish.
- Habanero chilli powder may not be the easiest to purchase depending on your location so feel free to substitute this to chilli powder if not available.
- Enjoy your Caribbean Cauliflower 🙂