Jerk Cauliflower Recipe

Prep

Preheat oven to 220°C (425°F). Line a baking sheet with parchment or lightly oil it. Remove the outer leaves from the cauliflower and trim the stem so the head sits flat; leave whole or cut into 6–8 thick florets depending on desired presentation.

Season

In a small bowl combine olive oil, jerk seasoning, ground allspice, smoked paprika, sea salt and black pepper. Brush or rub the mixture over the cauliflower head(s) and into the florets, coating evenly. If using whole head, sprinkle lime zest or squeeze a little lime juice over the top.

Roast

Place cauliflower on the prepared baking sheet, cut-side down if using florets. Roast in the preheated oven for 25–35 minutes for florets, or 40–55 minutes for a whole head, until deeply browned at the edges and tender when pierced with a knife. Rotate pan halfway through for even browning. If edges brown too quickly, tent loosely with foil.

Finish

Once roasted, remove from oven and let rest 5 minutes. Squeeze a little lime juice over the cauliflower and keep warm while you prepare the sauce and yogurt.

Sauté aromatics

In a medium saucepan over medium heat, warm the vegetable or peanut oil. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes. Add the minced garlic and grated ginger and cook 30–60 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Reduce heat to medium-low and whisk in the peanut butter until it loosens. Gradually add the vegetable broth while whisking to create a smooth sauce. Stir in the coconut milk, soy sauce, brown sugar, lime juice and red pepper flakes if using.

Simmer & adjust

Bring sauce to a gentle simmer and cook 5–8 minutes, stirring frequently, until thickened to a pourable but clingy consistency. If sauce becomes too thick, thin with additional water or broth 1 tbsp at a time. Taste and adjust seasoning with salt, more lime juice or a touch more sugar to balance.

Finish

Remove from heat and let cool slightly. For a very smooth texture, blend briefly with an immersion blender or in a countertop blender until silky. Keep warm for assembly.

In a small bowl combine the Greek yogurt, chopped chives, lime zest, salt and black pepper. Stir until smooth. Taste and adjust salt or chives. Chill briefly if you prefer a colder contrast, or keep at cool room temperature until serving.

Place roasted jerk cauliflower on a serving platter or individual plates. Spoon a generous pool of warm West African peanut sauce beside or partially over the cauliflower so it clings to the surface. Dot or thinly drizzle chive yogurt over the cauliflower in small spoonfuls or a light line for contrast.

Sprinkle chopped roasted peanuts and chopped cilantro or parsley over the top for crunch and brightness. Serve with lime wedges for extra acidity. This appetizer is best served warm; leftover components keep separately in the refrigerator for 2–3 days.