Jerk cauliflower with creamy potato salad

Ingredients

Ingredient
Couple
Family
Gourmet potatoes
Couple
450g
Family
675g
Celery stalks
Couple
3 stalks
Family
5 stalks
Pickled onions
Couple
1 pottle
Family
1 pottle
Dressing
Couple
1 pottle
Family
1 pottle
Cauliflower
Couple
1 cauliflower
Family
1 cauliflower
Jerk seasoning
Couple
1 pottle
Family
1 pottle
Mint
Couple
1 pack
Family
1 pack
Red pepper jelly
Couple
1 pottle
Family
1 pottle

The jerk paste is spicy! Taste a little and add to your own taste

Instructions

1

Cook mini potatoes in boiling salted water with celery leaves for 20 minutes, or until tender.

2

Finely dice celery and put into a bowl with the pickled onions. Cut potatoes and while still warm, mix with celery and dressing. Finely chop mint and mix in.

3

Cut cauliflower into florets and coat with jerk spice mix. Roast for 15 minutes or until blackened.

6

Serve cauliflower with red pepper jelly and potato salad.



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Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

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