• 6servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsZinc, Copper, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon ground cumin

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

  3. 4 tablespoons vegetable oil, divided

  4. 1 teaspoon minced peeled fresh ginger

  5. 1 garlic clove, pressed

  6. 1 1/4 cups ketchup

  7. 1/4 cup soy sauce

  8. 2 tablespoons sugar

Instructions Jump to Ingredients ↑

  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. 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.


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