Quarantine with Cauliflower Oxtail and Rice & Peas

So Whats Cooking? Good Looking?

This week we are going full blown international! When I think about international food, I can just imagine all the combined flavors, herbs, and spices that I haven't tried and I know smell and taste so amazing! I love a lot of international food but my two best loved are Hatian and Jamaican food!! Since becoming vegan I've found creative ways to remake some of my favorite recipes.

I reached out to my sis Deanna who is an amazing jamaican inspired chef! She gave me all the goods I needed to know to make this dish as authentic and traditional as possible. Mimicking her famous oxtail recipe. (It's okay... we can trust her. I promise LOL) Of course i put a @PorctiasApron twist to it and here we have it! Cauliflower Oxtails with Rice and Peas!!

Take a trip with me to Jamaica..... Vegan Style....

Cauliflower Oxtail inspired by Sausse Secrets

Cauliflower florets are seasoned and baked, then smothered in homemade oxtail sauce that is full of bold and indulgent flavors.

Jamaica me crazy mun....

Ingredients

1 medium head cauliflower, cut into small florets

Batter

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon paprika

pinch of cayenne

1 teaspoon sazon all purpose

1/2 teaspoon oregano

1/2 teaspoon italian seasoning

1/2 maggie cube

1/2 teaspoon browning sauce

Combine cauliflower and batter mix in a bowl, stir and let it marinate over night, once finished marinating place cauliflower on a baking sheet, set oven to 400 degrees

Sauce

2 spring onions, roughly chopped

4 garlic cloves, chopped

1/2 teaspoon cinnamon, (optional)

1 teaspoon dried thyme

1/4 cup Bragg's liquid aminos, Tamari soy sauce

1 teaspoon raw cane sugar, or more to taste

1 tablespoon ketchup lightly

1/2 teaspoon green seasoning

1 table spoon oxtail seasoning

1 tablespoons sweet spicy bbq lightly

Instructions

1. Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.

2. set in fridge over night.

3. Preheat oven 400 degrees. Lightly grease and line baking sheet with parchment paper and set aside

4. Bake for 30 minutes until golden brown and crispy, turning halfway.

5. While cauliflower is baking, prepare the sauce.

6. Place all the ingredients for the sauce in a high speed blender or food processor. Process until smooth.

7. Pour sauce into a medium saucepan on medium heat. Cook stirring constantly until sauce thickens, about 3-5 minutes.

8. Toss cauliflower florets with sauce.Delicious served with rice and peas!

Jamaican rice and peas

Very tasty and popular Jamaican one pot side, made with Red peas and cooked in seasoned coconut milk.

Ingredients

3 cups rice, I used Jasmine brown rice

1 (14-ounce can) coconut milk

2 1/2 cups water, i used veggie broth

1 (15-ounce can) Red peas or kidney beans

1 small onion, chopped

2 green onions, chopped

3 cloves garlic, minced

1 teaspoon ginger, grated

1/4 teaspoon allspice

2 sprigs thyme

1 1/2 teaspoons salt, or to taste

1 Scotch Bonnet pepper

Instructions

1. Wash rice in a large mesh strainer, drain and set aside. Add coconut milk, water, red peas, onion, green onions, garlic, ginger, allspice, thyme, and salt to a large pot on medium-high heat.

2. Bring to boil, and allow to cook for 3 minutes. Add rice and Scotch bonnet pepper and bring to boil again, cover pot and reduce to simmer for 40-45 minutes or until rice is tender.

3. Fluffy rice with a fork and serve.

Steamed Cabbage

Shredded cabbage and carrots are cooked with onion, garlic, bell pepper, and thyme.

Ingredients

1/2 medium head cabbage, washed

1 medium carrot, washed

2 teaspoons coconut oil

1/2 medium onion, chopped

2 cloves garlic, minced

1/4 red bell pepper, chopped

2 sprigs fresh thyme, or 1/4 teaspoon dried

1/2 teaspoon salt

1/4 cup water, or vegetable broth

1 whole Scotch Bonnet pepper

Instructions

1. Remove outer leaves of cabbage, cut in half, using a knife slice thinly discarding the inner core. Shred or thinly slice the carrot.

2. Heat oil in a large skillet on medium-high heat. Saute onion, garlic, bell pepper, thyme, and salt

3. Add cabbage and carrots and stir well. Add water or broth and whole Scotch Bonnet pepper.

4. Cover and allow to cook for about 10 minutes stirring occasionally.

Sweet Plantains

Ingredients

2 ripped plantains

1/4 cup olive oil

Instructions

Slice plantains into equal chunks. Bring a medium sauce pan to medium heat add olive oil, once oil is hot add plantains cooking each side until golden brown.

Hope you've enjoyed our trip to jamaica!! until next time.

Just feed me and call me pretty

Blessing and Love

Porctia.