Jerk-Roasted Cauliflower Steaks with Lime Crema

Cauliflower handles aggressive seasoning better than almost any vegetable. Its mild sweetness and structure can take a punishing marinade and turn it into something steaky. The move is to cut it thick, brush it heavily with the Jerk, and roast it hot enough that the edges char and the centre stays just-tender. The Jerk's mustard and allspice bake into the surface like a crust. A cool lime crema on the side does the same job a yogurt sauce does on a tandoori plate, it gives you a place to come up for air between bites. Vegetarian, but it eats like a main course, not a sad sub. (One 2-lb head gets you 2 to 3 intact steaks plus loose florets. For 4 clean steaks per person, plan two heads.)

What you need

Food (cauliflower):

1 large head cauliflower (about 2 lbs), leaves trimmed but core kept

5 tbsp TGCS Co Jamaican Jerk Mustard

3 tbsp olive oil

1 clove garlic, grated on a microplane

Juice of 1 lime

Kosher salt and black pepper

Food (lime crema):

1/2 cup full-fat Greek yogurt or sour cream (Greek yogurt is lighter, sour cream is richer, both work. Vegan: coconut yogurt plus Vegenaise.)

1 tbsp mayo

Zest of 1 lime + juice of 1/2

1 small clove garlic, grated

2 tbsp chopped fresh cilantro

Pinch kosher salt

Food (garnish):

2 tbsp toasted pumpkin seeds or chopped roasted peanuts (peanuts are more Caribbean, pumpkin seeds are more plant-restaurant. Toasted is non-negotiable either way.)

Extra cilantro leaves

1 lime, cut into wedges

A few thin slices of red chili (optional)

Equipment:

Big sharp chef's knife

Large sheet pan lined with parchment

Pastry brush or back of a spoon

Mixing bowl for the crema

Cast iron skillet (optional, for finishing if you want extra char)

How to cook it

1. Preheat your oven to 425 F.
2. Cut the cauliflower into "steaks". Set the head on its core, slice straight down through the centre into 1-inch-thick slabs. You'll get 2 to 3 intact steaks from the centre and a lot of loose florets from the outsides. Don't waste the florets. Roast them alongside, they'll cook faster and you'll have crispy edge bits for free.
3. In a small bowl, whisk together the Jamaican Jerk, olive oil, grated garlic, and lime juice into a loose marinade.
4. Lay the steaks and florets on the parchment-lined sheet pan. Season both sides with salt and pepper. Brush the steaks generously on top with the Jerk marinade. They should look painted, not seasoned. Reserve about 1 tbsp of the marinade for finishing.
5. Roast for 20 minutes. Pull out, flip the steaks (loose florets can stay put), brush the second side with the rest of the marinade.
6. Roast another 12 to 15 minutes until the edges are deep charred-brown and the thickest part of the steak takes a knife with light resistance. The florets will be crispy by now. If they're getting too dark, pull them out and let the steaks finish solo. (Total time about 32 to 35 min at 425 F. Bigger sprouts and thicker steaks go 38 to 40.)
7. While the cauliflower roasts, make the crema. Whisk together the yogurt, mayo, lime zest and juice, grated garlic, cilantro, and a pinch of salt until smooth. Taste, it should be cool, tangy, and lift the heat of the jerk when you bite into them together.
8. Optional finish: if you want more char, slide the cauliflower steaks into a screaming hot cast iron skillet for 60 seconds a side after they come out of the oven. Totally optional, but it pushes the char from good to great.
9. Plate: smear of crema across a dark plate, cauliflower steak on top, scatter of crispy florets around, toasted pumpkin seeds, fresh cilantro, lime wedge, optional sliced chili. Brush the reserved 1 tbsp of straight Jerk over the top in a couple of streaks for fresh sauce hit.
10. ENJOY!