Jollof Cauliflower

Serves 4-6


1 head of cauliflower, cut florets and stem into 1-inch pieces (yields about 6 cups)
3 red bell peppers, seeds removed, large dice
2 tomatoes, large dice, or 1 cup canned diced tomato
1/2 white onion, large dice
1 Tbsp chopped jalapeño (optional - remove seeds for less “heat”)
1 Tbsp canola oil
2 cloves garlic, chopped fine
1 Tbsp curry powder
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dried thyme
1/2 tsp paprika
1/2 tsp salt


1. For cauliflower: Preheat oven to 350 °F.
2. Heat a pot of water until boiling. Blanch cauliflower by adding it to the boiling water, cooking 3-4 minutes until crisp-tender.
3. Remove from water and let cool or “shock” in ice water. Set aside.
4. For sauce: Preheat oven to 375 °F.
5. Put all diced vegetables in a bowl and drizzle with the oil.
6. Season the vegetables with the spices and salt and spread out onto a baking sheet.
7. Roast in the oven for 20-30 minutes, stirring once or twice to ensure even browning.
8. Remove vegetables from oven, cool, then blend in a blender, food processor, or a bowl with a hand blender.
9. Place blanched cauliflower in a bowl, coat with the jollof sauce, then spread out onto a sheet pan.
10. Roast for 20 minutes.
11. Take out of the oven to serve and enjoy!