Recipe from Gregory Gourdet
Adapted by Korsha Wilson
Updated Jan. 24, 2024
- Total Time
- 1 hour 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 25 minutes
- Rating
- 4(137)
- Notes
- Read community notes
This stunning vegetable dish from the chef Gregory Gourdet of Kann in Portland, Ore., applies his interpretation of Jamaica’s enduring smoky and earthy jerk seasoning to the creamy texture of roasted cauliflower. A little sugar in his jerk glaze brings out the spices’ complexity and helps the cauliflower brown. At Kann, the cauliflower is served with a coconut sour cream which tempers the spicy heat of the Scotch bonnet chile and offers a cool contrast to the cauliflower. This works great as a side dish or as a main course served alongside a salad. —Korsha Wilson
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Ingredients
Yield:4 servings
- 1large head cauliflower (about 3 pounds), leaves removed
- 3tablespoons extra-virgin olive oil
- 1tablespoon kosher salt
- ¼cup coconut aminos or tamari
- 2tablespoons extra-virgin olive oil
- ¼cup chile oil, homemade or store-bought
- 2tablespoons coconut sugar or brown sugar
- 1tablespoon fresh thyme leaves or ½ tablespoon dried thyme
- ½teaspoon black peppercorns
- ½teaspoon allspice berries
- 2dried or fresh bay leaves
- 1moderately spicy fresh red chile, such as Fresno, stemmed and halved
- 1scallion, trimmed and roughly chopped
- 1large garlic clove, peeled
- 1small shallot, roughly chopped
- ½Scotch bonnet or habanero chile, stemmed and seeded if desired
- 1(1-inch) knob ginger, peeled and thinly sliced against the grain
- ¼whole nutmeg or ⅛ teaspoon ground nutmeg
- Zest and juice of 1 lime
For the Cauliflower
For the Jerk Glaze
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
431 calories; 32 grams fat; 4 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 35 grams carbohydrates; 9 grams dietary fiber; 18 grams sugars; 8 grams protein; 1064 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the cauliflower: Set an oven rack 10 inches or so from the broiler. Heat the oven to 375 degrees.
Step
2
Trim the base of the cauliflower so it can sit flat. Flip the cauliflower base-side up and cut a deep “X” into the base, stopping when you reach the stems of the florets. This helps the core and base cook at the same rate as the rest of the head.
Step
3
Rub the cauliflower all over with the olive oil, then season the cauliflower all over with the salt. Sit the cauliflower in a large, heavy ovenproof skillet (11- to 13-inch works best) and roast to soften up the cauliflower (it’ll go from white to cream in color), 30 to 35 minutes. Pour ½ cup of water directly into the skillet and keep roasting until the cauliflower has patches of light golden brown and is just tender enough to easily be pierced with the tip of a sharp knife, 20 to 25 minutes more.
Step
4
Meanwhile, make the glaze: While the cauliflower is roasting, combine the glaze ingredients in a blender and blend on high speed until completely smooth, 1 to 2 minutes.
Step
5
When the cauliflower is tender, remove it from the oven and heat the broiler. Use a flexible spatula or silicone pastry brush to rub the top and sides of the cauliflower (don’t neglect those lower sides!) with the glaze.
Step
6
Broil the cauliflower, basting it after 5 minutes with the juices in the skillet and trying your best to get that flavorful liquid in all of its nooks and crannies, until the top has spots of black char, 10 to 15 minutes. Serve hot or warm.
Ratings
4
out of 5
137
user ratings
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Cooking Notes
David Shepherd
Where's the coconut sour cream recipe to accompany?
M
Is there any reason this wouldn't work (in favor of something quicker) to chop up the cauliflower, then roast it with the sauce?
VaDad
Outstanding. I quartered it to serve like a lettuce wedge and drizzled pan drippings over it. Also, I had a bit of glaze leftover and brought it to the table. The whole shebang disappeared. It's definitely a party piece that guests will rave about.
YD
I’ve seen it in stores. Could probably also use coconut yogurt
gracekay
Made with jalepeno since that’s what I had. Used the whole habanero, seeded. Pretty good spice level. Starts as very mild, seems too little. By the time I finished a slice, it all came together perfectly. Will make again.
Mary from Terry MS
I cook the whole cauliflower head in our Big Green Egg smoker and finish it off under the broiler in the kitchen. The glaze, enhanced by the smokiness from the grill, is absolutely delicious. It's an easy summer grill recipe for us. If there are leftovers, I add some chicken stock and turn it into cauliflower soup for the next day.
Annemieke
Halfing it would work. The recipe calls for it whole as it's quite a dramatic presentation however, the flavor won't change with halfing it.
Brushjl
Delicious, love the spice. After it was cooked, so easy to tear apart and serve as a side.
Even Cook
Definitely the best whole head roasting process I've tried and will be replicating with other seasonings; sauce was very flavorful and plenty spicy without a Scotch bonnet or habanero but it makes so much in volume I have to think of other ways to use it up
Marina MacNamara
This was DELICIOUS. My family doesn’t like spicy foods, so used plain sunflower oil instead of Chile oil, added a couple teaspoons of gochugaru instead of fresh spicy pepper, but otherwise added all the ingredients. Served with coconut rice, and the residual sauce was delicious on that as well! Will definitely make again.
CNW
Where’s the coconut sour cream? I made it and now can’t find it. This is an amazing dish
S Garner
Ick! I love Gregory Gourdet, and ET is my fav cookbook of all time--it's refreshingly modern and comforting. This is the ONLY recipe that was a complete failure in the whole book. Burned, unevenly seasoned, and somehow still waterlogged after ALL the time and broiling.
Kathryn Sollmann
This was the first NYT recipe that simply did not work well for me. A total flop. Most importantly, though...one tablespoon of salt has to be a mistake. I started adding a tablespoon and then stopped halfway. It was ridiculously salty...and I'm a salt lover.
Mary from Terry MS
I cook the whole cauliflower head in our Big Green Egg smoker and finish it off under the broiler in the kitchen. The glaze, enhanced by the smokiness from the grill, is absolutely delicious. It's an easy summer grill recipe for us. If there are leftovers, I add some chicken stock and turn it into cauliflower soup for the next day.
Jah Neekay
You can simplify and expedite this recipe by using the excellent Walkerswood jerk paste, available in mild and spicy. I used to make my own, but this is as good or better, and is now my go-to. https://walkerswood.com/
gracekay
Made with jalepeno since that’s what I had. Used the whole habanero, seeded. Pretty good spice level. Starts as very mild, seems too little. By the time I finished a slice, it all came together perfectly. Will make again.
Baffled
My broiler is under the oven and isn't nearly high enough to stand up a head of cauliflower. Suggestions? I could just put it back in the oven with the glaze. Or maybe cut it in half top to bottom and lay each half down which I think would fit in the broiler space.
Annemieke
Halfing it would work. The recipe calls for it whole as it's quite a dramatic presentation however, the flavor won't change with halfing it.
VaDad
Outstanding. I quartered it to serve like a lettuce wedge and drizzled pan drippings over it. Also, I had a bit of glaze leftover and brought it to the table. The whole shebang disappeared. It's definitely a party piece that guests will rave about.
David Shepherd
Where's the coconut sour cream recipe to accompany?
M
Is there any reason this wouldn't work (in favor of something quicker) to chop up the cauliflower, then roast it with the sauce?
Me
Would the recipe leave extra glaze either unused (or in the skillet after basting) that could be drizzled on at the table?
ES London
Can anyone provide a recipe for the coconut sour cream that's recommended as an accompaniment please?
YD
I’ve seen it in stores. Could probably also use coconut yogurt
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