Jafo232
New member
This was an interesting one I found in Bon Appetite, I believe it was the Sept 2007 issue, but it may have been August..
I know what some of you are thinking: Roast Cauliflower? Barbecue sauce on Cauliflower? Well believe it or not this is delicious.
In a large bowl, drizzle two tablespoons of the oil (actually I used olive oil instead of vege oil). Toss around in the bowl until all coated. Roast in the oven for about 40 minutes, turning occasionally.
Meanwhile, in a small sauce pan on medium heat, toast the cumin until darker in color and it starts to smoke, about 1 1/2 minutes. Set aside.
Add the remainder of the oil to the pan and saute the garlic and ginger for 2-3 minutes. Add the ketchup, soy, sugar, and cumin and bring to a quick boil. Simmer for a minute stirring constantly and then keep warm until cauliflower is done.
Remove the finished cauliflower from the oven and place in a large bowl. You want to drizzle SOME of the sauce all over it and toss in the bowl so each piece is coated. Serve the remaining sauce on the side or use as a garnish.
I just made this for the first time today and first of all, I had never roasted this veggie before.. It really changes the flavor immensely.
I thought it may have been a touch too salty, next time I will use a lower sodium soy sauce.
Unfortunately, I was out of ginger. I added about a teaspoon of fresh ground coriander and it came out wonderful.
My wife who despises cauliflower was shocked how well this tasted, and so was I. Love it when you find new ways to cook old ingredients.
I know what some of you are thinking: Roast Cauliflower? Barbecue sauce on Cauliflower? Well believe it or not this is delicious.
- 1 2 pound head of cauliflower, cored, cut into 1 inch florets (about 8 cups).
- 1 tablespoon cumin.
- 4 tablespoons vegetable oil, divided.
- 1 teaspoon minced peeled fresh ginger.
- 1 garlic clove, pressed.
- 1 1/4 cup ketchup.
- 1/4 cup soy sauce.
- 2 tablespoons sugar.
In a large bowl, drizzle two tablespoons of the oil (actually I used olive oil instead of vege oil). Toss around in the bowl until all coated. Roast in the oven for about 40 minutes, turning occasionally.
Meanwhile, in a small sauce pan on medium heat, toast the cumin until darker in color and it starts to smoke, about 1 1/2 minutes. Set aside.
Add the remainder of the oil to the pan and saute the garlic and ginger for 2-3 minutes. Add the ketchup, soy, sugar, and cumin and bring to a quick boil. Simmer for a minute stirring constantly and then keep warm until cauliflower is done.
Remove the finished cauliflower from the oven and place in a large bowl. You want to drizzle SOME of the sauce all over it and toss in the bowl so each piece is coated. Serve the remaining sauce on the side or use as a garnish.
I just made this for the first time today and first of all, I had never roasted this veggie before.. It really changes the flavor immensely.
I thought it may have been a touch too salty, next time I will use a lower sodium soy sauce.
Unfortunately, I was out of ginger. I added about a teaspoon of fresh ground coriander and it came out wonderful.
My wife who despises cauliflower was shocked how well this tasted, and so was I. Love it when you find new ways to cook old ingredients.