Mar 21 2014
All week long we’ve been looking at some pretty creative cauliflower recipes, namely cauliflower pizza, cauliflower tater tots, and chicken fried cauliflower. But what if you’re looking for something a bit different to do with your cauliflower, but you don’t want to stretch its boundaries as much as we’ve done here this week? Then this roasted cauliflower recipe, with an Indian barbecue sauce, might be what you’re looking for.
1 head of cauliflower, separated into florets $2.00
1 tablespoon ground cumin $0.75
1 teaspoon fresh ginger, minced $0.10
1 garlic clove, minced $0.01
1 1/4 cups ketchup $0.95
1/4 cup soy sauce $0.20
2 tablespoons white sugar $0.02
4 tablespoons olive oil, divided $0.12
Total cost $4.15
Cost per serving $1.04
1.) Preheat oven to 400 degrees Fahrenheit. Place a small skillet over medium heat and in it, toast cumin until it darkens in colour and begins to smoke, about 1 1/2 minutes. Set aside.
2.) Place cauliflower florets and two tablespoons olive oil in a large bowl and toss to coat. Transfer to a baking sheet. Place in the preheated oven and roast for about 45 minutes, until cauliflower is very tender.
3.) Meanwhile, heat remaining two tablespoons oil in a small saucepan over medium-low heat. Add ginger and garlic and saute for about 2 minutes, until the mixture is very fragrant. Add ketchup, soy sauce, sugar, and toasted cumin. Whisk to blend and bring up to a boil. Reduce heat to low and simmer for a few minutes to blend flavours, whisking continuously.
4.) Remove cauliflower from oven and transfer to a large bowl. Season with salt and pepper and toss with enough barbecue sauce to coat.