Roasted Cauliflower With Indian Barbecue Sauce Recipes
ROASTED CAULIFLOWER WITH INDIAN BARBECUE SAUCE
Provided by Sai Viswanath
Categories Side Roast Low Fat Vegetarian Quick & Easy Low Cal High Fiber Cauliflower Vegan Soy Sauce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
Steps:
- 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.
SUNNY'S EASY GRILLED CAULIFLOWER IN POP POP SAUCE
Pop Pop sauce is inspired by Bang Bang Shrimp sauce from Bonefish Grill. It's a little sweet, a little spicy, and plenty tasty.
Provided by Sunny Anderson
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the cauliflower: Preheat the oven or a grill for cooking over indirect heat to 400 degrees F.
- Lightly brush the oil on the cauliflower. (If roasting, cut into florets and place on a baking sheet lined with parchment paper or nonstick aluminum foil.) Sprinkle with salt, a few grinds of pepper and paprika, if using.
- Place the cauliflower stem-side down over the indirect heat and grill until golden and tender when pierced with a fork or the tip of a knife, about 40 minutes. (If roasting, roast until the cauliflower is golden in parts, 20 to 25 minutes.)
- Meanwhile, make the sauce: In a medium bowl, add the mayonnaise, chile sauce, honey and sriracha and whisk until smooth. Taste and season with salt and a few grinds of pepper.
- Cut the cauliflower unto large florets and add to a large bowl. Drizzle the sauce over the cauliflower and toss to coat evenly. Transfer to a platter. Sprinkle with the scallions, spritz with lemon wedges, and serve hot, warm or chilled.
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- 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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