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Jamaican Jerk Cauliflower

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1 Head Cauliflower, cut into florets
1/2 Cup Unsweetened Almond Milk, or any milk of choice
1/2 Cup Garbanzo Bean Flour, or any flour of choice
1 Heaping Tbsp Nutritional Yeast Flakes
1 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp Paprika
1 Tsp Salt
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Cut the cauliflower into florets, chop the green onion and ginger, and mince the garlic.
  3. In a large mixing bowl, whisk together the milk, flour, nutritional yeast, onion powder, garlic powder, paprika, and salt.
  4. Add the cauliflower to the batter and toss to coat.
  5. Place the cauliflower on a baking sheet in a single, even layer.
  6. Bake for 20 minutes. Then remove from the oven, stir, and bake for another 10 minutes.
  7. Make the sauce (see ingredient list below). To the bowl of a food processor, add the green onions, garlic, ginger, cinnamon, nutmeg, thyme, habanero, liquid aminos, tomato sauce, orange juice, cane sugar, molasses, and lime juice. Process on high until smooth.
  8. Pour the sauce into a medium saucepan and heat over medium heat. Stir occasionally until the sauce thickens, about 3-5 minutes. (If the sauce does not thicken, mix 1 Tbsp cornstarch with 1 Tbsp water in a small bowl. Add this to the saucepan and stir to combine. This will help the sauce thicken.)
  9. Place the cauliflower in a large bowl. Pour the sauce over the top and stir to coat.
  10. Serve warm over a bed of rice. Top with additional sliced green onions, optional.
Jerk Sauce Ingredients
2 Green Onions, chopped
4 Garlic Cloves, minced
2 Tsp Fresh Ginger, minced
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
2 Tsp Dried Thyme
2 -3 Habanero Peppers, seeds removed
1/4 Cup Liquid Aminos
1/4 Cup Tomato Sauce
1/4 Cup Orange Juice, pulp free
1/4 Cup Raw Cane Sugar
2 Tbsp Molasses
Juice of 1 lime
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