Our tested Pan-Seared Cauliflower Broth: jerk-spiced, generous, and balanced with lime and garlic. Serves 2 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the lime and garlic elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the coconut milk and the rest of the lime and garlic flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
A tropical take on Sweet Potato Shakshuka, built on coconut and thyme and finished the way we...
Caribbean This Caribbean Medley leans on scotch bonnet to do the heavy lifting. We roast the Squash for...
Caribbean Weeknight-friendly Aubergine Soup with the lime and garlic we come back to again and again. Big...
Caribbean The kind of Caribbean plate you make on repeat. brown sugar and rum, a proper stir-fry, and a...