Pineapple Jerk Cauliflower Wings
This pineapple jerk glaze that I made for these pineapple jerk Cauliflower Wings, are one of my top favorite sauces. I love to toss this pineapple jerk glaze on plant-based Meatballs and even over roasted sweet potatoes.￼￼￼￼ So many bold spices coming together as one and making the perfect sauce.
Today I woke up craving Caribbean food, like something with Jerk seasoning, so I got up to investigate my pantry and fridge to see if I had the ingredients I needed to make some Caribbean food. The verdict was in, and it was a BIG OL’ NO! That was fine tho because it wasn’t like I was going to eat Caribbean food for breakfast anyway! Or waaas I? Haha Hey, don’t judge me! Anyway, I quickly got ready and let my craving drive me to the supermarket. Next thing you know I was elbow deep in Jerk seasoning. These delicious Pineapple Jerk Glazed cauliflower wings are what came from that, what should have been just a simple craving that I could have just ignored but if you try this recipe, you’ll be glad I didn’t!
Also, the other day I made these for a little lunch I had outside with two of my friends Will (not veg), and Tommy (veg) and they really enjoyed them. In Will’s words “these are FIRE!” but he may also have been talking about the recipes’ heat index because these are spicy!
I think it was Aristotle who once said, “I’m not a hot mess, I’m a spicy disaster” but I could be totally wrong about that source so don’t quote me on that! Kiddin’
Do I need any special ingredients?
The only “special” ingredient you will need to make this recipe is, Jamaican jerk seasoning. I get mine from my local walmart, but you can also easily snag some up from the intro webs. 😅
Pineapple Jerk Cauliflower
- 1 Large head of Cauliflower
- 1 ½ cup all purpose flour
- 1 ½ cup cornstarch
- Pineapple Jerk Glaze
- 2 tbsp Jamaican Jerk Seasoning spicy or mild
- ½ cup pineapple preserves
- 2 tbsp barbecue sauce
- 2 tbsp white vinegar
- 1 tsp sriracha sauce
- 2 tsp soy sauce
- 2 tsp agave
- ¼ tsp ground ginger
- 1-3 tbsp water adjust for thickness preference
- Start with 1 large cauliflower head cut into florets.
- Dip into cornstarch for crunch, tap off excess and then into plant based milk. (Im using almond milk here)
- Follow that by tossing the florets into flour that has been lightly salted and peppered. Tap off excess, put aside and repeat until al florets are coated.
- Moving onto the marinade. Add pineapple preserves , barbecue sauce, white vinegar, sriracha sauce, soy sauce, agave, ground ginger, water (less for a thicker sauce), and of course Jamaican Jerk seasoning. If you’ve never cooked with this stuff you are missing out!
- Set the coated cauliflower to fry in frying oil that almost covers them completely. I have the oil set to 400 degrees Fahrenheit and fry for approx. 5 minutes.
- Remove from oil and place on a paper towel to absorb excess oil.
- Then add the Pineapple jerk sauce, toss and enjoy!