• 1-2 jalapeño chillies or scotch bonnet – seeds in if you like things spicy!
• 1 tbsp thyme
• 1 tbsp ground allspice
• 4 garlic cloves
• large bunch spring onions
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp ground nutmeg
• 1/2 lime juice
• 1 orange juice
• 100ml white wine vinegar
• 3 tbsp soy sauce
• 3 tbsp rapeseed oil

• 1 large cauliflower
• 2 peppers – any colour

1. Make the marinade first by blending all the jerk sauce ingredients together until smooth.
2. Chop the cauliflower up into florets peppers into similar size pieces.
3. Place the Jerk sauce in a saucepan and bring to the boil.
4. Reduce to a simmer.
5. Add the cauliflower and peppers and cook for 5 minutes.
6. Place the vegetables and sauce on a foil lined roast tray and roast in a preheated oven for 20 minutes, Fan 180C/Gas 6.
7. Serve with rice and a pineapple salsa.

Originally featured on Parti Bwyd Beca.

Recipe by Beca Lyne-Pirkis.