Vegan Jerk Chicken (Cauliflower) Recipe
Spicy, crispy, crunchy, a dash of sweetness and a full and satisfied belly. That’s what this dish is for. It is also a lot easier than you think to make.
Ingredients
Jerk Sauce
4 red chilis
½ large red onion or 1 medium yellow onion chopped
6 cloves garlic
5 stalks of spring onion
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 ½ teaspoons sea salt
1 tablespoon ground black pepper
1 tablespoon grated fresh ginger
2 tablespoons brown sugar
1 teaspoon cumin powder
1 teaspoon nutmeg powder
1 tablespoons dried thyme
Squeeze lime
Crispy Cauliflower
1 head cauliflower
For the batter:
½ cup all purpose flour
1 tablespoon corn starch
1 teaspoon baking soda
1 teaspoon salt
3/4 cup room temperature water
Breading:
1 ½ cup bread crumbs
Method
Make the Jerk Sauce
Add all the ingredients together in a blender and blend until completely mixed. I like my sauce a bit chunky, but you can blend until smooth. Pour into a clean jar and place in your fridge.
You can also keep this sauce for a few days in the fridge.
Make the Cauliflower
Heat oven to 350F.
Cut your cauliflower head into florets.
Mix the batter ingredients together in a bowl until it is smooth. Place breadcrumbs into a separate bowl.
Dip and evenly coat the cauliflower florets in the batter.
Transfer the battered florets, one by one, to the breadcrumbs to coat in crispiness. Use one hand for the batter while you use the other for the breadcrumbs to avoid mess (this for some reason, is tricky for me!)
On a baking tray, lay down parchment paper and place the cauliflower on top. Bake the cauliflower for 35-40 minutes or until brown and crisp.