Looking for a non-traditional vegan centerpiece for your next dinner party? Look no further than this spiced-up recipe from Christine Wong’s Plantiful Plate cookbook. Serve it with red beans and coconut rice for the full Jamaican experience.
What you need:
1 large head of cauliflower
2 Roma tomatoes
5 garlic cloves
1 lime, juiced
1 (2-inch) piece ginger, grated
2 tablespoons chopped fresh thyme
1 tablespoon coconut sugar
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon cayenne
1 teaspoon black pepper
½ cup water
What you do:
- Remove leaves from cauliflower head and trim off tough end of stem. Cut a deep “X” at base of stem.
- Into a blender, add tomatoes, garlic, lime juice, ginger, thyme, coconut sugar, cumin, salt, cayenne, and pepper, and blend until smooth.
- Rub tomato mixture onto cauliflower head, making sure to get into all crevices. Place in a large Dutch oven, cover, and refrigerate overnight to marinate.
- Preheat oven to 400 degrees. Remove Dutch oven from refrigerator and add water. Cover and roast for 70 minutes, or until soft. To crisp up, uncover and broil for another 7 minutes. Remove from oven and serve.
Photo credit: Christine Wong
Love vegan food and cooking as much as we do?
Get the BEST editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!