From day one at my restaurant in New York City, Manchurian Cauliflower had been a huge success. It’s sweet and spicy, tender and satiny, and looks as sultry and seductive as cauliflower could ever hope to become. In the restaurant, we fry the cauliflower and then toss it with the sauce and finish it in the oven. Here, I’ve simplified and lightened the recipe by roasting the cauliflower and then tossing it with the sauce midway through baking. Healthier, easier, and more accessible, you could make a double batch of this recipe and still never have leftovers!
Serves 8
3 tablespoons/45 ml neutral-flavored oil (like canola or grapeseed)
3 green cardamom pods
3 dried red chiles
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon whole peppercorns
2 1/2 to 3-pound/1.13 to 1.35 k head cauliflower, cored and broken into medium florets
1 teaspoon kosher salt
For the sauce
2 tablespoons/30 ml neutral-flavored oil (like canola or grapeseed)
1/2 teaspoon freshly ground black peppercorns
8 garlic cloves, finely chopped
1 1/2 cups/360 ml ketchup
1/2 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Preheat your oven to 425°F/218°C (Gas Mark 7). Grease a 9- by 11-inch/23- by 27 cm baking dish with 1 1/2 tablespoons/22 ml of oil and set aside.
Grind the cardamom, chiles, coriander, cumin and peppercorns in a coffee grinder or small food processor until fine. Mix the spices with the remaining 1 1/2 tablespoons/22 ml of oil in a large bowl. Add the cauliflower, sprinkle with salt, and toss to coat. Transfer the vegetables to a baking dish and roast for 20 minutes.
While the cauliflower roasts, make the sauce. Heat 2 tablespoons/30 ml of oil and 1/2 teaspoon of pepper in a large skillet over medium-high heat for 1 minute. Add the garlic and cook until it is fragrant, about 1 minute, stirring often. Add the ketchup and cook for 2 minutes, stirring occasionally. Reduce the heat to medium and add the cayenne pepper and salt. Cook until the ketchup thickens and becomes thick and deep red in color, stirring occasionally, 6 to 8 minutes.
Once the cauliflower has roasted 20 minutes, add the sauce to the pan and stir to evenly coat the cauliflower. Continue roasting until the cauliflower is tender, another 20 to 30 minutes, stirring midway through, and serve.
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