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Categories:Viewed: 69 - Published at: 5 years ago
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
Method
- Preheat oven to 400F.
- 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; saute 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.
