So as I was on Periscope last week, walking you through this recipe, I got trolled. It wasn’t an obvious troll, it could have been a quite honest question. It was the questions that came after, “can you cook jerk chicken?” that made it clear we were dealing with a cave dweller.
They say everything happens for a reason and if that’s true, then it’s this: our troll friend gave me the idea for this week’s recipe.
I’m totally in love with these Jamaican herb and spice combinations. They’ve transformed a regular cauliflower rice (is there such a thing) into a simple, light and fresh accompaniment to the marinated and dehydrated portobello slices.
If you don’t have a dehydrator, you can still get involved in this recipe – just leave them to marinate overnight and they’ll be great. In fact, even if you are dehydrating them, it’s still great to let them marinate overnight if you have time.