A fiery take on Cauliflower Scramble, built on coconut and thyme and finished the way we like it. Ready in about 40 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the coconut and thyme elements, and pat the cauliflower dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the cauliflower and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the thyme and the rest of the coconut and thyme flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Caribbean
Members
This Caribbean Skillet leans on brown sugar and rum to do the heavy lifting. We glaze the Cod...
Caribbean
Members
The kind of Caribbean plate you make on repeat. lime and garlic, a proper slow-cook, and a...
Caribbean
Members
A tropical take on Cod Dip, built on jerk and allspice and finished the way we like it. Ready...
Caribbean Our tested Roasted Salmon Shakshuka: island, generous, and balanced with coconut and thyme....