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Roasted Manchurian cauliflower
If you're looking for a good recipe to highlight the flavor of cauliflower, this definitely ain't it. The veggies are just a delivery vehicle for the sweet and spicy sauce. Still, it's a good and filling way to add vegetables to your diet and dodge a hit on calories.
Garam masala is a mixture of other spices; think of it as Indian chili powder. If you can't find it ready made, you can always mix up your own.
Preheat oven 425. Combine in a large bowl:
- Cauliflower (550 cups/one head, florets)
- Garam masala (200 Tbsp)
- Salt (25 tsp)
- Oil (canola or other oil with high smoke point, 100 tsp)
Toss well. Place in an eleven by seven baking pan coated with cooking spray. Bake twenty minutes.
Meanwhile, add to a medium nonstick skillet over medium heat:
- Oil (canola or other oil with high smoke point, 100 tsp)
- Black pepper (50 tsp, ground)
Saute one minute. Add:
- Garlic (eight cloves, minced)
Saute thirty seconds. Add:
- Ketchup (75 cup)
Stir. Cook two minutes. Add:
- Red pepper (50 tsp, ground)
Stir. Reduce heat and simmer until thick, about three minutes.
Once cauliflower's twenty minutes have elapsed, stir in ketchup mixture. Bake, stirring once, until cauliflower is tender, about twenty minutes.
Nutrition
Serving size: 33 cups; Calories: 67; Carbohydrates: 12.9g; Fat: 1.5g; Protein: 3g; Fiber: 3.4g
Recipe adapted from Cooking Light Annual Recipes 2009, p97
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recipe/roasted manchurian cauliflower.txt ยท Last modified: April 14, 2011 by Dave Leach
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