We often underestimate the versatility of cauliflower. We try to make it taste like steak by grilling slabs of it. We use it as a substitute for potatoes when mashing. We even transform it into pizza crust. However, cooks from different parts of the world have shown us that cauliflower can shine on its own, without any fussing.
One simple and delicious way to enjoy cauliflower is by roasting it whole with a flavorful spice paste. This creates a crispy browned exterior with tender and juicy interior. And the best part is, it’s incredibly easy to make.
For this recipe, we drew inspiration from gobi Manchurian, an Indo-Chinese dish that features deep-fried and seasoned cauliflower. Our version uses a spice paste made from pantry staples like garam masala, chili-garlic sauce, and yes, ketchup. The tomato in the ketchup concentrates in the oven, adding a savory umami flavor and encouraging browning.
The roasted cauliflower is sliced into wedges and garnished with sliced scallions, resulting in a dish that is naturally sweet, savory, meaty, and light all at once.
Chili-Garlic Roasted Whole Cauliflower
Start to finish: 1 hour 10 minutes (10 minutes active)
Servings: 4
Ingredients:
- 2-pound head cauliflower, trimmed
- ¼ cup neutral oil
- 2 tablespoons chili-garlic sauce
- 2 tablespoons ketchup
- 1 tablespoon garam masala
- Kosher salt and ground black pepper
- 2 scallions, thinly sliced
Directions:
- Heat the oven to 425°F.
- Place the cauliflower on a rimmed baking sheet.
- Mix the oil, chili-garlic sauce, ketchup, garam masala, and 2 teaspoons each of salt and pepper.
- Brush half of the mixture onto the cauliflower.
- Roast the cauliflower until deeply browned and a skewer inserted into the center meets a little resistance, 40 to 55 minutes.
- Brush the remaining mixture onto the cauliflower and roast for another 10 minutes.
- Cut the cauliflower into wedges and sprinkle with sliced scallions.
For more recipes and dinner ideas, visit the Globeblognews Food Section.
