Roasted Cauliflower With Indian Barbecue Sauce Recipes

ROASTED CAULIFLOWER WITH INDIAN BARBECUE SAUCE

Roasted Cauliflower with Indian Barbecue Sauce image

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

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

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

Sunny's Easy Grilled Cauliflower in Pop Pop Sauce image

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

Ingredients

Olive oil, for brushing
2 whole heads cauliflower, greens and stems trimmed
Kosher salt and freshly ground black pepper
Hot Hungarian paprika, for dusting (optional)
1/2 cup mayonnaise
1/4 cup Thai chile sauce
1 tablespoon honey
1 tablespoon sriracha
Kosher salt and freshly ground black pepper
2 scallions, chopped
Lemon wedges, for spritzing

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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