Here's a gorgeous new design for food-fans in many categories. Cauliflower enthusiasts, grillmasters, vegetarians, and heat-seekers alike will clamor for a colorful thread of jerk-kissed florets and mango hot off the grill.
Use whichever chili you can handle to bring this to life. Traditional jerk rubs use scotch bonnets or habaneros, which are two of the hottest available; jalapeños and good ol' fashioned cayenne pepper might deliver the perfect amount of heat, however. Soothe the burn, then, with a juicy bite of sweetness -- from mango, as we suggest, or pineapple, or any other tropical fruit.
1. Prep your ingredients: Remove the stems from the green onions, smash the garlic, (using gloves) remove the seeds and stems from the chili, and toast the allspice and peppercorns in a dry sauté pan until they are fragrant.
2. In a blender, blend to a smooth consistency the green onion, garlic cloves, whole springs of fresh thyme, toasted allspice and peppercorns, the chili, nutmeg, brown sugar, lime, salt, and vegetable oil.
3. Next, cut the cauliflower into big chunks and toss with the jerk seasoning in a large bowl. Cover the bowl and let marinate for at least 2 hours.
4. While the cauliflower is marinating, prepare your mangoes: peel, remove from the pit, and cube into big chunks comparable in size to the cauliflower florets.
5. After at least two hours, skewer the cauliflower, followed by a piece of mango, and repeat until the skewer is filled.
6. Once everything is skewered, cook on a hot grill until the cauliflower gets lightly charred and a little bit more tender. Remove from the grill and serve warm.
Tips + Tricks
**The longer the cauliflower marinates, the more flavor it soaks up. Do not marinate longer than 24 hours, though, to be sure to retain the crunch.
**If you are using wooden skewers, soak in water before threading to prevent them from burning on the grill.