I'm not sure what makes this cauliflower a Manchurian candidate but I do know it is about as awesome tasting as it gets. I've even told you all about it before way back in 2010 to be exact but this is one dish that deserves to be front and center on a regular rotation. I'm not even sure that a weekly rotation would be enough. Yes, we like it that much.
Sprinkled with Garam Masala and a little olive oil, the cauliflower roasts for 20 minutes before it is coated in a spicy mix of garlic, black and cayenne peppers and ketchup of all things. Back in the oven for another 10 to 20 minutes, depending on the kind of texture you prefer, it is delectable and darn near explodes in your mouth! Honest!
Once again, we enjoyed our cauliflower on top of chicken paillards but it would be lovely with any mild flavored fish or pork too. I'd even forego the protein entirely because in my opinion, it deserves to be a stand alone but the resident carnivore would surely have a hissy fit if that were the case.
Incidentally, be careful with the cayenne pepper because if you add too much, it'll have you runnin' post haste for the yogurt...yes, yes I did. Just sayin'.
Roasted Manchurian Cauliflower (from JBug’s Kitchen Antics adapted from Cooking Light)
2 teaspoons olive oil, divided
1 large head cauliflower – about 6 cups
2 tablespoons Garam Masala
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon or more cayenne pepper
8 garlic cloves, minced
3/4 cup ketchup
Preheat oven to 425. Spray a sheet pan with cooking spray. Remove core from cauliflower and break into florets. Place into a large bowl along with 1 teaspoon olive oil, the Garam Masala and salt. Toss well to coat. Arrange onto sheet pan and roast for 20 minutes. Meanwhile heat remaining teaspoon of oil in a nonstick sauté pan. Add garlic and black pepper and cook until garlic starts to soften. Add ketchup and cayenne pepper and cook, stirring often for 3 to 4 minutes. Remove cauliflower from oven and toss with ketchup mixture. Return vegetable to oven and cook for addition 10 minutes to 20 minutes or until cooked to your preferred texture. (We liked it really well done and almost relish like so it returned to the oven for the entire 20 minutes.)
A year ago - Double Chocolate and Sour Cherry Bread Pudding
Two years ago - Chicken and Stuffing Casserole
Three years ago - Apple Fritters