I have been trying to eat more vegetables. When I stroll up and down the vegetable aisle, I rarely select cauliflower because I think that it has very little taste. Well, with a little roasting and tangy “barbeque” sauce, my cauliflower was transformed. I was impressed with how much flavor roasting the cauliflower brought out, and was scraping the plate for every last bite. The cauliflower has a slightly burned look on the top of the florets after cooking, but they do not taste burned and provide a crunchy treat. I hope that you too will give cauliflower a chance!
Roasted Cauliflower with Indian-Spiced Barbeque Sauce
Adapted from Bon Apetit
1 tablespoon ground cumin
1 2-pound head of cauliflower, cored and cut into 1-inch pieces
2 tablespoons olive oil
1 1/2 to 2 teaspoons of fresh ginger
2 garlic cloves, finely chopped
1/2 cup of ketchup
1/4 cup of low sodium soy sauce
1 tablespoon sugar
Preheat the oven to 400. Toast ground cumin in a small skillet over medium heat until it begins to smoke and is darker in color, about 2 minutes. Set aside. Toss the cauliflower and 1 tablespoon oil in a large bowl. Transfer the cauliflower to a medium baking sheet. Roast until tender, stirring occasionally, about 45 minutes.
While the cauliflower is roasting, heat 1 tablespoon oil in a saucepan over medium-low heat. Add ginger and garlic; saute until fragrant, approximately 3 minutes. Add ketchup, soy sauce, sugar, and toasted cumin. Bring mixture to a boil, slowly whisking to blend. Reduce heat to low and simmer.
Remove cauliflower from oven and transfer to a large bowl. Toss with enough barbeque sauce to coat, approximately 2-4 spoonfuls. Season to taste with salt and pepper.
Makes 6 side-dish servings with extra barbeque sauce