Cauliflower is often underestimated and underappreciated. We tend to transform it into various dishes, like grilling it as if it were steak or mashing it like potatoes. However, cooks from different cultures have shown us just how delicious cauliflower can be when we keep it simple.
By roasting the whole cauliflower with a flavorful spice paste, you can achieve a beautifully browned exterior with crispy edges that provide a contrast to the tender interior. And the best part is that it’s incredibly easy to make.
In this recipe from the book “COOKish,” which focuses on recipes with just six ingredients without compromising flavor, we draw inspiration from gobi Manchurian, a popular Indo-Chinese dish that features deep-fried and seasoned cauliflower. The dish is known for its crispy and saucy texture, as well as its savory-sweet spiciness.
To create a complex flavor profile, we make a spiced paste using pantry ingredients such as garam masala, Chinese chili-garlic sauce, and even ketchup (don’t judge!). The tomato in the ketchup concentrates in the oven and adds a savory umami boost, while its sugars contribute to flavorful browning.
Once roasted and sliced into wedges, this cauliflower showcases its natural sweetness and savory qualities. With the addition of thinly sliced scallions for a touch of allium flavor, the result is a dish that is both meaty and light.
Chili-garlic roasted whole cauliflower
Start to finish: 1 hour 10 minutes (10 minutes active)
Servings: 4
Ingredients:
2-pound head cauliflower, trimmed
¼ cup neutral oil
2 tablespoons chili-garlic sauce
2 tablespoons ketchup
1 tablespoon garam masala
Kosher salt and ground black pepper
2 scallions, thinly sliced
Directions:
Heat the oven to 425°F. Place the cauliflower on a rimmed baking sheet. Mix the oil, chili-garlic sauce, ketchup, garam masala, and 2 teaspoons each of salt and pepper. Brush half of the mixture onto the cauliflower, then roast until deeply browned and a skewer inserted into the center meets just a little resistance, usually between 40 to 55 minutes. Brush on the remaining mixture and roast for another 10 minutes. Finally, cut the roasted cauliflower into wedges and sprinkle with scallions.
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