Directions

1Pre-heat oven to 200 C. Line a baking dish with baking paper. Ensure the dish will fit the cauliflower snugly

2Cut away the cauliflower leaves and stem then discard trimmings

3In a large saucepan, big enough to hold the size of the cauliflower, make a poaching stock from wine, water, salt, coriander, red chilli and black peppercorns

4Carefully place cauliflower in the pot. Bring liquid to the boil, then reduce to a low simmer, lid on to steam and par boil the cauliflower, making it more tender when roasted

5After around 5 minutes, carefully turn the cauliflower and replace the lid, steam-boil a further 2-3 minutes, depending on the size

6Using tongs, carefully lift out the cauliflower, rest in a colander until it is cool enough to handle with your hands, about 10 minutes

7Next, place in the lined backing dish. Mix melted Nuttelex and jerk seasoning together in a small bowl, then brush about a half of the amount liberally over the entire cauliflower

8Bake for about 20-25 minutes, basting constantly with basting ingredients. Turn cauliflower at regular intervals and continue until all of the basting ingredients have been utilised

9Remove from oven, cool slightly and serve whole as a centrepiece, or carefully slice into large cauliflower steaks

For the jerk seasoning

1Mix all the ingredients together in a bowl or pulse together in a small food processor for a finer mix