1 Picture
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
Details
Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from epicurious.com
Preparation
Step 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.
One serving contains the following: Calories (kcal) 183.28, % Calories from Fat 47.5, Fat (g) 9.84, Saturated Fat (g) 0.71, Cholesterol (mg) 0, Carbohydrates (g) 23.04, Dietary Fiber (g) 3.83, Total Sugars (g) 17.61, Net Carbs (g) 19.21, Protein (g) 4.50
Nutritional analysis provided by
Bon Appétit
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