Chef Adrianne’s Honey-Jerk Roasted Cauliflower Recipe

Chef Adrianne’s Honey-Jerk Roasted Cauliflower Recipe

I love cauliflower, especially cauliflower rice. However I don’t have many recipes for it. Chef Adrianne’s Honey-Jerk Roasted Cauliflower recipe is exactly what I was looking for. I knew I just had to share it with you. Hope you enjoy it as much as I know I will. I can’t wait to give this recipe a try!

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 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 + Flash Fresh Pickles

Serves: 2

Ingredients:

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 sugar

Directions:

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.

About Chef Adrianne Calvo

Adrianne Calvo, chef, author, television personality, and restaurateur has been in the business of reinvigorating taste buds since 2007. With four cook books under her belt: Maximum Flavor (2005), Chef Adrianne: Driven by Flavor Fueled by Fire (2008), #MaximumFlavorSocial (2014) and Play with Fire (2015), Calvo has cooked up an extensive inventory of recipes reflecting tastes from across her experiences as a chef and worldwide travels. Her restaurant, Chef Adrianne’s Vineyard Restaurant and Wine Bar, located in Kendall, Florida dazzles the surrounding area with its sophistication and rotating menu. Suitably so, Adrianne is passionate about ensuring Maximum Flavor and truly evoking the sense of taste. Chef Adrianne’s Vineyard Restaurant and Wine Bar offers “Dark Dining” once a month where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another. Throughout her career Calvo has had the honor of being the youngest person to cook for the United Nations and its ambassadors. Also bearing her craft to CNN correspondents, representatives from Gourmet, Food Network, Bon Appetite, and Saveur. When Adrianne isn’t in her kitchen, she’s in NBC’s kitchen for “6 in the Mix” offering up delicious recipes or some way finding herself in the kitchens of charities like St. Jude’s Hospital where her and her foundation “Make it Count”, cook for the families and patients. True to her craft, Chef Adrianne develops a relationship with her guests all the way from the kitchen to the table. Throughout the years, Chef Adrianne’s has staggered a number of accolades including Best Chef Miami, Best Chef Florida, Best Restaurant Miami.

Connect With Chef Adrianne Calvo… Facebook  /  Twitter  /  Instagram

Check Out More Recipes Here.