Skip to main content
Recipes

Roasted Cauliflower with Indian Barbecue Sauce

By Sai Viswanath of DeWolf Tavern in Bristol RIPhotography by Tina Rupp

4.1

(11)

Image may contain Food and Fried Chicken

Recipe information

  • Yield

    6 side-dish

Ingredients

1

tablespoon ground cumin

1

2-pound head of cauliflower, cored, cut into 1-inch florets (about 8 cups)

4

tablespoons vegetable oil, divided

1

teaspoon minced peeled fresh ginger

1

garlic clove, pressed

1

1/4 cups ketchup

1

/4 cup soy sauce

2

tablespoons sugar

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°F. Toast cumin in small skillet over medium heat until darker in color and beginning to smoke, about 11/2 minutes. Set aside.

    Step 2

    Toss cauliflower and 2 tablespoons oil in large bowl. Transfer to medium rimmed baking sheet. Roast until very tender, stirring occasionally, about 45 minutes.

    Step 3

    Meanwhile, heat remaining 2 tablespoons oil in small saucepan over medium-low heat. Add ginger and garlic; sauté until very fragrant, about 3 minutes. Add ketchup, soy sauce, sugar, and toasted cumin. Bring to boil, whisking to blend. Reduce heat to very low; simmer barbecue sauce 1 minute to blend flavors, whisking constantly.

    Step 4

    Remove cauliflower from oven; transfer to large bowl. Toss with enough barbecue sauce to coat; season to taste with salt and pepper.

Explore Bon AppétitIndianSouth AsianAsianCauliflowerVegetableEasySideDairy-FreeNut-FreeVegetarianVeganRoastDinner