Honey-Jerk Roasted Cauliflower Recipe

If you are a fan of Chef Adrianne Calvo, then you are also a fan of Maximum Flavor. This signature style that has driven much of her success in the culinary world is a complete commitment to making every single bite count. Put simply; there are no boring meals made with Maximum Flavor. Chef Adrianne’s Honey-Jerk Roasted Cauliflower + Flash Fresh Pickles dish keeps this tradition going strong.

* This is a guest post recipe. It makes 2 servings.

This recipe offers foodies a bold, ethnic, and vegetarian option that is sure to take your palate on a unique ride. The ingredients of this dish mix sweet, salty, and spicy flavors into one delicious and easy-to-make meal, making it a worthy addition to your fall kitchen menu!

Honey-Jerk Roasted Cauliflower with Flash Fresh Pickles

1/2 cauliflower, cut into stems
1 tablespoon extra virgin olive oil
2 tablespoons jerk seasoning, store-bought
1 tablespoon honey
1/4 teaspoon curry powder
1/8 teaspoon kosher salt
1/2 cucumber, thinly sliced
1 cup white distilled vinegar
1 teaspoon kosher salt
1/4 cup granulated sugar

Preheat the oven to 400 degrees. Have a bowl of ice on hand. In small stockpot, bring vinegar to a boil with salt and sugar. Once it is boiling, add the cucumber slices. Cook for 30 seconds. Remove cucumbers from cooking liquid and place in ice bowl, set aside. In a large bowl, whisk together olive oil, jerk, honey, curry, and salt. Add cauliflower and toss to coat evenly. Place seasoned cauliflower on a baking sheet and into the oven for 20-25 minutes. Place roasted cauliflower on a dish and serve with pickles.

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