INGREDIENTS

For the Cauliflower

• 1 large head cauliflower (about 3 pounds), leaves removed
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon kosher salt

For the Jerk Glaze

• 1/4 cup coconut aminos or tamari
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chile oil, homemade or store-bought
• 2 tablespoons coconut sugar or brown sugar
• 1 tablespoon fresh thyme leaves or 1/2 tablespoon dried thyme
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon allspice berries
• 2 dried or fresh bay leaves
• 1 moderately spicy fresh red chile, such as Fresno, stemmed and halved
• 1 scallion, trimmed and roughly chopped
• 1 large garlic clove, peeled
• 1 small shallot, roughly chopped
• 1/2 Scotch bonnet or habanero chile, stemmed and seeded if desired
• 1 (1-inch) knob ginger, peeled and thinly sliced against the grain
• 1/4 whole nutmeg or 1/8 teaspoon ground nutmeg
• Zest and juice of 1 lime

INSTRUCTIONS
1. Make the cauliflower: Set an oven rack 10 inches or so from the broiler. Heat the oven to 375 degrees.

2. Trim the base of the cauliflower so it can sit flat. Flip the cauliflower base-side up and cut a deep “X” into the base, stopping when you reach the stems of the florets. This helps the core and base cook at the same rate as the rest of the head.

3. Rub the cauliflower all over with the olive oil, then season the cauliflower all over with the salt. Sit the cauliflower in a large, heavy ovenproof skillet (11- to 13-inch works best) and roast to soften up the cauliflower (it'll go from white to cream in color), 30 to 35 minutes. Pour 1/2 cup of water directly into the skillet and keep roasting until the cauliflower has patches of light golden brown and is just tender enough to easily be pierced with the tip of a sharp knife, 20 to 25 minutes more.

4. Meanwhile, make the glaze: While the cauliflower is roasting, combine the glaze ingredients in a blender and blend on high speed until completely smooth, 1 to 2 minutes.

5. When the cauliflower is tender, remove it from the oven and heat the broiler. Use a flexible spatula or silicone pastry brush to rub the top and sides of the cauliflower (don't neglect those lower sides!) with the glaze.

6. Broil the cauliflower, basting it after 5 minutes with the juices in the skillet and trying your best to get that flavorful liquid in all of its nooks and crannies, until the top has spots of black char, 10 to 15 minutes. Serve hot or warm.

INGREDIENTS

• 4 ears of corn
• 1 pound small creamer potatoes, halved or quartered into 1-inch chunks
• 4 cups chicken broth or stock
• 2 (4-ounce) cans chopped mild green chiles
• 5 scallions, sliced, whites and green parts separated
• 5 garlic cloves, smashed and chopped
• 1 tablespoon unsalted butter
• 1 jalapeño, stemmed, seeded and minced
• 1 tablespoon yellow or white miso (optional)
• 1 teaspoon kosher salt, plus more as needed
• 1/2 cup sour cream
• 1/2 cup light or heavy cream or half-and-half
• Black pepper, to taste
• Chopped crisp, cooked bacon (optional), for serving

INSTRUCTIONS
1. Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.

2. In a 6- to 8-quart slow cooker, combine the cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso (if using) and salt. Cook on low until the potatoes are very tender, about 5 hours.

3. About 10 minutes before serving, use tongs to discard the cobs. Stir in the corn kernels and scallion greens and cook until warmed through. Turn off the slow cooker.

4. Whisk the sour cream and light or heavy cream together in a large liquid measure or a bowl. Slowly whisk a few ladlefuls of the hot broth into the cream mixture until combined. Stir the cream mixture into the chowder. Grind in a generous amount of black pepper. Taste for seasoning and add more salt and pepper if necessary. Serve in bowls, and top with bacon, if desired.