Jerk-glazed cauliflower steaks

Ingredients:

Cauliflower

• 2 large heads of cauliflower
• 4 cups of beer
• 1/4 cup firmly packed light brown sugar
• 1/4 cup Worcestershire sauce
• 1/4 tsp chili pepper flakes
• 2 cloves garlic, grated
• Olive oil to drizzle

Glaze

• 1 cup apricot jam
• 1 cup spicy jerk paste
• 2 tablespoons freshly squeezed lime juice
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh cilantro

Preparation:

1. Preheat oven to 175°C.
2. Cauliflower:
   
   Remove the leaves from the base of each cauliflower head. Then cut a piece from the base to level it. Stand the head on its stem and slice vertically into 4 steaks.
3. Pour the beer into a large baking dish, then add the brown sugar, Worcestershire sauce, chili flakes, garlic, a pinch of salt, and a few grinds of black pepper. Stir until the sugar and salt dissolve, then place the steaks in a single layer in the dish.
4. Bake the steaks, turning once, until tender but still holding their shape, about 20 minutes. This will tell you when you're done, whether you need to bake for the full 20 minutes.
5. Transfer the cauliflower steaks to a paper towel-lined baking sheet; reserve the liquid in the pan for the glaze. Pat the surface of each cauliflower steak dry.
6. Glaze:
   
   Place the jam in a medium bowl, jerk seasoning, lime juice and 1/4 cup of the cauliflower liquid. Stir.
7. Heat a cast iron skillet over medium-high heat (a non-stick skillet can be used instead of a cast iron skillet).
8. Drizzle both sides of each cauliflower steak with olive oil, then add a pinch of salt and a few grinds of black pepper. Place the steaks in the pan and cook until golden brown, 4-6 minutes; carefully flip and cook the other side.
9. Generously brush the top and sides of each steak with the glaze. Grill for another 2-3 minutes, then transfer to a platter and sprinkle with mint and cilantro. Serve the steaks warm. Leftover cooled steak can be sliced ​​and used as a salad.