Whole Roasted Jerk Cauliflower

Ingredients

• 1 medium cauliflower
• 1 1/2 cups dry white wine
• 8 cups water
• 2 tbsp jerk spice mix
• 1 tbsp kosher salt
• 1 bay leaf
• Juice from 1 lemon
• 1/3 cup olive oil
• 1/4 cup jerk marinade (Walkerswood is a good store-bought alternative)

Instructions

1. 1

   Preheat oven to 475°.

2. 2

   Bring wine, jerk seasoning, kosher salt, lemon juice, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower and cook for 5 minutes EXACTLY starting from the time you drop the cauliflower into the pot. Flip the cauliflower with a large spoon after the first two minutes.

3. 3

   Transfer the cauliflower stem side down to a colander and drain for 10 minutes.

4. 4

   While cauliflower drains mix olive oil and jerk marinade in a mixing bowl.

5. 5

   Transfer cauliflower stem side down to a cast iron skillet or oven proof pan. Rub the top with oil and jerk marinade mixture. Reserve some of the oil marinade mixture.

6. 6

   Roast, rotating the dish once or twice. Spoon any oil drippings and/or reserved oil marinade mixture over the cauliflower in 8-10 minute increments until the cauliflower browns and a knife/metal skewer when inserted to the center meets no resistance roughly 20-25 minutes.

7. 7

   Let cool for five minutes before serving.