Wednesday, August 29, 2007

What's for dinner? Roasted Cauliflower

I had a head of cauliflower and no clue what to do with it. My friend Stacey recommended the following recipe from Epicurious. I made it last night and LOVED IT! Seriously, I ate the entire thing :)

Note: I cut the BBQ recipe by 4 (but did use the entire garlic clove) and substituted a few dashes of ground ginger instead of fresh.

Enjoy! and Thanks Stacey!

Roasted Cauliflower with Indian Barbecue Sauce


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 ginger1 garlic clove, pressed
1 1/4 cups ketchup
1/4 cup soy sauce
2 tablespoons sugar


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.
Toss cauliflower and 2 tablespoons oil in large bowl. Transfer to medium rimmed baking sheet. Roast until very tender, stirring occasionally, about 45 minutes.
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.
Remove cauliflower from oven; transfer to large bowl. Toss with enough barbecue sauce to coat; season to taste with salt and pepper.

Makes 6 side-dish servings

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