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Jerk Cauli Steaks w/ Honey Smashed Sweet Potatoes

All the cool kids are vegging out and cooking cauli.  We’re pulling a Jamaican switcheroo, turning this typically meat-centric dish on its head and crushing hard on these jerk cauliflower steaks.   

Just under 15 minutes
Cauli is so on-trend right now, so swank, hella haught. You have to get in on this! We whip up a killer Jamaican jerk rub and smear it all over our crispy cauli steaks. We’ve promised flavor bombs in the past but this jerk rub could be the most bombastic of them all. To simmer down this spice party, we smash up skin-on sweet potatoes with chilies and honey. Who thought making a Jamaican jerk dish vegetarian, using cauli steaks, would be the coolest thing since sliced bread, or Bob Marley? It’s 2020 people, keep up!

must-have

sweet potato
1
butter
4 tablespoons
cauliflower (a.k.a. cauli)
1 head (we’ll only be using 2 steaks, save the rest)
Chinese five spice
2 heaping tablespoons
green chilies
2, sliced
lime
2, zest and wedges
garlic
6 cloves
honey
about 3 tablespoons

staples

salt
olive oil

totally optional

ginger
in marinade
cilantro
as garnish

Preparation

Start sweet potatoes
Place a large pan over high heat and fill with about two cups of hot water. Add the butter to your pan and season with a heavy pinch of salt. Leaving the skin on the sweet potato, cut it into small slices. Add the potato slices to the pan and cover. Let them boil for about 10 minutes, until they are soft.
Cut cauli steaks
Place the head of cauli on your cutting board, core side up. Cutting through the core, cut into steaks (save any other small bits for another day, we just need the two steaks). Place a pan over high heat and coat the bottom of the pan generously with oil.
Make the marinade
Grab a bowl and add the Chinese five spice. Slice up one of your chilies, grate the limes, smash your garlic cloves, and combine on your cutting board. Chop these ingredients until very fine and add them to the bowl. Add about ½ cup of olive oil to the bowl and season with salt. Stir to combine and set aside.
Sear the steaks
Add the cauli steaks to the hot oil and season with salt. Once the first side is browned and crusty, after about 3 minutes, flip them over. Turn the heat down to low so you don’t smoke up your kitchen during marinade smothering. Grab your marinade and smother the cauli steaks with the sauce, reserve half for the other side. Cook the steaks for about 3 more minutes.
Finish the potato smash
Meanwhile, slice the remaining chili. Once your potatoes are tender, strain out excess water, leaving just a bit of liquid in the pan. Pour the potatoes back into the pan and mash. Toss your sliced chilies into the pan and drizzle with honey. Leave them on heat while you finish your steaks.
Back to the cauli steaks
After the cauli steaks have been cooking on the second side for about 3 minutes, give them a final flip. Baste with remaining sauce. Crank the pan to high one last time.
Time to plate!
Cut your limes into wedges. Scoop the honey smashed sweet potatoes onto your plate. Place the cauli steaks on top of the potato smash. Ladle pan sauce over the steaks and garnish with lime wedges.