Makes 4 servings
If a bit of spice in your life gets your taste buds tingling then you need to make Rachel Ama’s BBQ Jerk Cauliflower Bites! As we finally accept winter is coming, nothing sounds better than burying our feet into the warm Caribbean sand. While, unfortunately, we can’t just set our status to OOO and hop on a cruise, WE CAN, at the very least, take our taste buds on a trip to the islands with these Caribbean inspired cauliflower bites.
These delicious appetizers are just the BBQ-cutest and make the perfect accompaniment for any meal, or are an equally tasty snack for those on the go. Enjoyed with a homemade creamy coconut dip, you won’t regret giving this recipe a whirl!
P.S. If you are in the UK, and not in the mood to Gordon Ramsey the night away, pop in to any of our UK locations to give Rachel’s dishes a try! Her Thai Green Curry, Caribbean Mushroom Wrap and BBQ Jerk Cauliflower will only be available through November for World Vegan Month. Order up!
1 large cauliflower head
2 cups plain flour
1 1/4 cups water
1 tsp sweet smoked paprika
1/2 tsp onion powder
1 tsp garlic powder
1 tsp allspice
1/2 tsp freshly ground black pepper
1 tsp sea salt
Sticky BBQ Jerk Sauce
Thumb of ginger, peeled and roughly chopped
6 cloves of garlic cloves, chopped
6 spring onions, chopped
1/4 scotch bonnet pepper, deseeded and chopped
1 1/2 cups ketchup
3 Tbsp soy sauce
2 Tbsp liquid smoke
1 tsp English mustard
2 Tbsp malt vinegar
2 tsp allspice
1/2 tsp cinnamon
2 Tbsp pure maple syrup
3 Tbsp water
Creamy Coconut Dip
1 1/3 coconut milk
1 Tbsp fresh lime juice
Spring onion, finely sliced
Fresh coriander, finely sliced
Cut cauliflower into medium-size florets.
Chop garlic, spring onions, and thumb of ginger.
Deseed and chop scotch bonnet pepper.
Finely slice spring onion and fresh coriander.
In a large bowl, combine cauliflower with plain flour, sweet smoked paprika, onion powder, garlic powder, allspice, and freshly ground black pepper.
Add in water then whisk to combine until smooth.
Mix cauliflower pieces into the batter, until well coated.
Heat the vegetable oil in a large pan until it reaches 350°F.
Fry cauliflower in small batches until they are golden brown and crisp on the outside.
Safely remove from the oil and dry on paper towels or a cooling rack.
STICKY BBQ JERK SAUCE
Sauté the spring onion, garlic, ginger and scotch bonnet pepper for 5 minutes until fragrant.
Add the rest of the ingredients to the pan.
Simmer on low heat for 10 minutes, stirring occasionally.
Transfer from pan to a food processor, blending until smooth.
CREAMY COCONUT DIP
Open coconut milk tin carefully, and drain the excess water before tipping into a mixing bowl.
Add lime juice and whisk until it peaks.
Add the BBQ Jerk Sauce to a large bowl then mix fried cauliflower bites until each piece is covered.
Notes + Serving
Top BBQ Jerk Cauliflower Bites with spring onion and fresh coriander.
Serve with with creamy coconut dip on the side.