Jerk Cauliflower |
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4 | cloves | garlic | ||
3 | green onions | |||
1 | habanero pepper | |||
2 | tablespoons | cilantro | ||
2 | tablespoons | culantro | ||
2 | tablespoons | fresh ginger | ||
2 | tablespoons | cider vinegar | ||
1 | tablespoon | molasses | ||
1 | tablespoon | coconut oil | ||
2 | teaspoons | dried allspice berries | ||
2 | teaspoons | dried thyme | ||
1 | teaspoon | salt | ||
1 | teaspoon | black pepper | ||
½ | teaspoon | mace | ||
¼ | cup | fresh orange juice | ||
¼ | cup | fresh lime juice | ||
¼ | cup | soy sauce | ||
¼ | cup | coconut sugar | ||
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In a blender, simply blend all ingredients until smooth.
1 | cup | almond milk | ||
1/2 | cup | rice flour | ||
1/2 | cup | chickpea flour | ||
1/2 | cup | panko | ||
1 | tablespoon | corn starch | ||
1 | teaspoon | garlic powder | ||
1 | teaspoon | paprika | ||
1 | teaspoon | salt |
Combine batter ingredients into jerk sauce, adding water if needed.
1 | large | cauliflower, cut in florets |
Dip cauliflower pieces in the batter. Then, place on baking sheet.
Bake at 400°F for half hour or deep fry for 3m.