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Roasted Cauliflower with Indian Barbecue Sauce

What you need: 

1 (2 pound) head cauliflower, cored, cut into 1" florets (about 8 cups)
4 tablespoons oil, divided
1 teaspoon minced fresh ginger
1 garlic clove, pressed or minced
1 1/4 cups ketchup
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon ground cumin
salt and pepper, to taste

What you do: 

1. Preheat oven to 400°F. Toss cauliflower and 2 tablespoons oil in large bowl. Transfer to medium rimmed baking sheet. Roast until very tender, stirring occasionally, about 45 minutes.
2. Meanwhile, heat 2 tablespoons oil in small saucepan over medium-low heat. Add ginger and garlic and sauté for about 3 minutes. Add ketchup, soy sauce, sugar, and cumin.
3. Bring to boil, whisking to blend. Reduce heat to low and simmer barbecue sauce for 1 minute to blend flavors, whisking constantly. Take cauliflower out of the oven and transfer to large bowl and season to taste with salt and pepper.
4. You can either toss the cauliflower with barbecue sauce. Or what I prefer is to dip the cauliflower bites into the sauce which makes it more fun to eat. Enjoy!

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
1-4

SO HOW'D IT GO?

So simple and so frickin' good!  Do put some curry powder in for extra goodness and it probably doesn't need the full amount of sugar.  Yumminess.

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It went out well.
I made it with 1 cup ketchup, 1.5 tbs sugar, and only 1/4 cup of soya sauce. because the amount of the sauce looked to be too much. and I still came out with too much sauce. the sauce came out a bit sour. the cauliflower went out great. I dont know, I think it was nice idea but I didnt like the sauce soo much. it was easy to make tough.

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Whoa, this was awesome! I don't eat a lot of ketchup, so I had to make some substitutions for the sauce (quite a few, actually), but the fundamentals are still the same. Instead of ketchup, I used sieved tomato puree thickened with besan. Also, instead of the soy sauce, I used a bit of a salty brinjal pickle. I also added a touch of garam masala and ripped up curry leaves to the sauce for seasoning, because I am addicted to curry leaf. I think between the snacking while I was cooking and lunch today, I am going to finish a whole head of cauliflower... I didn't even think I liked cauliflower!

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I made this recipe last night in the toaster oven (don't have a regular oven).  It still came out really good even though I sorta burned the garlic and ginger :-)  I also added an onion and served it with roti bread.  The secret ingredient:  dumpstered cauliflower, because everything tastes better when it's dumpstered. 

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I've made this recipe several times and it is a huge hit in my house! I think that the sauce comes out very tangy so I add a little extra ketchup to it, to tone it down. It usually makes too much sauce so I end up freezing half for next time. I've found that it's extra good when I slice up an onion and roast that along with the cauliflower. Yum!

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