Jamaican Jerk Whole Roasted Cauliflower with Black Beans and Chickpeas
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 1 large head cauliflower
- 6 Scotch Bonnet peppers (or Habanero), chopped
- 6 cloves garlic, chopped
- 6 scallions, chopped
- 1/3 cup vinegar
- 1/3 cup coconut aminos
- 1 1/2 teaspoon sea salt
- 1 tablespoon black peppercorns
- 1 ounce ginger (about 2″ piece), chopped
- 2 tablespoons allspice berries
- 2 tablespoons brown sugar
- 1 teaspoon freshly grated nutmeg
- 2 tablespoons coconut oil
- 8 sprigs thyme
- 1 lime, juiced
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1/3 cup shallots or red onion, minced
- Garnishes: fresh cilantro
Instructions
Preheat oven to 400°. Place the Scotch Bonnet peppers, garlic, scallions, vinegar, coconut aminos, sea salt, black peppercorns, ginger, allspice berries, brown sugar, nutmeg, coconut oil, thyme, and lime juice to a blender. Blend on high until well combined. Set aside. Can be made a day ahead. Cover and refrigerate.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat in a Dutch oven and the lid can be closed tight. Place the cauliflower in the Dutch oven.
Spread the reserved jerk sauce over the cauliflower and rub, with your hands, until the sauce is in all nooks and crannies. Pour the vegetable broth at the bottom of the Dutch oven. Place the lid, pop in the oven for 45 minutes. Remove from the oven and add the beans and the minced onions on the sides of the cauliflower. Put back in the oven and cook, uncovered this time, for an additional 7 minutes. Remove from the oven and let rest for 10 minutes. Garnish with fresh cilantro, serve over rice, and enjoy!