Whole Roasted Jerk Cauliflower

• medium-large cauliflower, leaves, stem on

For the poaching stock

• 0.5 cup white wine
• 1 cup water
• 2 cloves garlic, skin on, lightly crushed
• 0.5 tsp salt
• 1 handful fresh coriander, picked over
• 1 red chilli
• 6 black peppercorns

For basting

• 2.5 tbsp Nuttelex, melted
• 0.5 cup jerk seasoning

For jerk seasoning

• 1 tbsp brown sugar
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 tsp cayenne pepper *optional
• 2 tsp ground allspice
• 2 tsp salt
• 1 tsp cracked black pepper
• 0.5 tsp chilli flakes
• 0.5 tsp ground cumin
• 0.5 tsp ground nutmeg
• 0.5 tsp ground cinnamon
• 1 tsp dried thyme
• 1 tsp mixed herbs

1. Pre-heat oven to 200 C. Line a baking dish with baking paper. Ensure the dish will fit the cauliflower snugly
2. Cut away the cauliflower leaves and stem then discard trimmings
3. In 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
4. Carefully 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
5. After around 5 minutes, carefully turn the cauliflower and replace the lid, steam-boil a further 2-3 minutes, depending on the size
6. Using tongs, carefully lift out the cauliflower, rest in a colander until it is cool enough to handle with your hands, about 10 minutes
7. Next, 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
8. Bake 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
9. Remove from oven, cool slightly and serve whole as a centrepiece, or carefully slice into large cauliflower steaks

For the jerk seasoning

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