Jamaican Jerk Cauliflower is inspired by the common Jamaican Jerk dishes.Cauliflower florets are seasoned and baked, then smothered in homemade Jamaican Jerk Sauce that is full of daring and indulgent flavors. Increasing up in Jamaica, Jamaican Jerk chicken was very well-known. It was offered primarily as a street meals, appreciated by the locals and tourists alike. 19 years ago, I stopped eating meat so I had to resort to producing my own jerk sauce to add to tofu or vegetables. This version is my personal, I attempted to make it as all-natural as possible making use of fresh ingredients. From memory, the sauce has several variations to it. The primary base components are allspice, thyme, green onions and scotch bonnet peppers. Interestingly, I asked my hubby about how they manufactured jerk sauce the place he lived on the island and he mentioned he hardly ever ate jerk chicken so he could not tell. For this recipe, I'm going to use tomato sauce and orange juice, but I have used pineapple juice and ketchup before. If you do not like a whole lot of heat, really feel free to depart the scotch bonnet pepper out. Substitute your preferred sweetener as well, maple syrup would taste excellent. Whilst I was producing this batch, I whipped up added and additional it to baked tofu and it was delightful as effectively. I served it with Jamaican Rice and Peas and Oven Baked Plantains. I baked the cauliflower florets using a slight variation 1 of my well-liked Cauliflower Nuggets recipe, you are also cost-free to saute your florets as an alternative. Even though the florets have been baking, I created the sauce utilizing a foods processor. I then cooked the sauce for five minutes then smothered the baked nuggets in the sauce. At this level, I served mine but you can put it back in the oven for an additional five-ten minutes. It tasted so excellent, took me back to Jamaica, in which lifestyle is laid back and as we say, "Jamaica No Problem."

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