ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Manchurian Cauliflower

Yield 9 servings (serving size: about 1/3 cup)
This side dish has origins in Chinese cooking (hence the name) and is typically fried. This version roasts the cauliflower instead to intensify the flavor, and the spicy tomato-based sauce reduces with the vegetables. Serve with a simple cooked spinach side, a mild curry with potatoes and peas, and plenty of flatbread (naan) to scoop up the sweet-salty sauce.

Ingredients

  • 5 1/2 cups cauliflower florets (about 1 large head)
  • 2 tablespoons Garam Masala
  • 1/4 teaspoon kosher salt
  • 2 teaspoons canola oil, divided
  • Cooking spray
  • 1/2 teaspoon black pepper
  • 8 garlic cloves, minced
  • 3/4 cup ketchup
  • 1/2 teaspoon ground red pepper

Nutrition Information

  • calories 67
  • caloriesfromfat 20 %
  • fat 1.5 g
  • satfat 0.1 g
  • monofat 0.8 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 12.9 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 311 mg
  • calcium 43 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 3 ingredients and 1 teaspoon oil in a large bowl; toss well. Place cauliflower mixture in an 11 x 7–inch baking dish coated with cooking spray. Bake at 425° for 20 minutes.

  3. Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add black pepper to pan, and sauté 1 minute. Add garlic; sauté for 30 seconds. Stir in ketchup; cook 2 minutes, stirring occasionally. Stir in red pepper; reduce heat, and simmer 3 minutes or until thick.

  4. Remove cauliflower mixture from oven. Stir in ketchup mixture. Bake at 425° for an additional 20 minutes or until cauliflower is tender, stirring after 10 minutes.