Help me make Jerk Cauliflower.
Here's a recipe for Jerk Cauliflower:

Ingredients:

Cauliflower

• 3 tablespoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon allspice
• 2 medium heads cauliflower, cut into large florets
• 1 tablespoon canola oil, plus more as needed
• 6 tablespoons cornstarch
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges, for serving

Jerk Sauce

• 1 medium yellow onion, chopped
• 2 scotch bonnet peppers, seeded and chopped
• 4 cloves garlic, chopped
• 1 tablespoon fresh ginger, minced
• 1 tablespoon fresh thyme
• 2 tablespoons lime juice
• 1/2 cup white vinegar
• 1/2 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 1 tablespoon light brown sugar
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Instructions:

1. Bring a large pot of water to a boil, then add the salt, garlic powder, allspice, and cauliflower florets. Cook for 3-4 minutes, until the cauliflower is almost cooked through (a knife should still meet a bit of resistance when trying to pierce the stem). Remove the cauliflower form the water and drain and cool slightly on a kitchen towel.
2. Meanwhile, make the jerk sauce: In a food processor, combine the onion, scotch bonnet peppers, garlic, ginger, thyme, lime juice, vinegar, nutmeg, allspice, sugar, salt, black pepper, and olive oil. Blend until smooth.
3. In a large bowl, toss the blanched cauliflower with 11/2 cups (360 ml) of the jerk sauce. Let sit for 30-60 minutes. Reserve the remaining 3/4 cup (180 ml) of jerk sauce.
4. Transfer the cauliflower to a clean large bowl, leaving any remaining marinade behind. Sprinkle the cornstarch over the cauliflower and toss until well coated.
5. Heat the canola oil in a large skillet over medium heat. Working in batches, sear the cauliflower for 1-2 minutes, until a brown crust forms. Flip florets over with tongs to sear on the other side for 1-2 minutes. Transfer to a plate and repeat with the remaining cauliflower, adding more oil as needed.
6. Add the reserved jerk sauce to pan and bring to a simmer, about 1 minute. Return the cauliflower to the pan and toss to coat well.
7. Transfer the cauliflower to a serving dish, or let cool to room temperature, cover, and refrigerate until ready to serve. Before serving, garnish with the cilantro and lime wedges.

Enjoy your Jerk Cauliflower!