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Chili-Garlic Roasted Whole Cauliflower

Chili-Garlic Roasted Whole Cauliflower

Turn a whole head of cauliflower into a hefty main, with crispy-saucy Indo-Chinese flavors.

By Courtney HillJuly 22, 2020

Sponsored by Opinel
  • Makes
    4 servings
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    10 minutes active
  • Rating

Gobi Manchurian, an Indo-Chinese dish of deep-fried and seasoned cauliflower, is widely popular partly for its crisp-saucy quality, but also for its addictive savory-sweet spiciness. For this recipe, we’ve applied a similar flavor profile to roasted whole cauliflower.

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

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 salt and pepper.

Brush half the mixture onto the cauliflower, then roast until deeply browned and a skewer inserted into the center meets just a little resistance, 40 to 55 minutes. Brush on the remaining mixture and roast for another 10 minutes. Cut into wedges and sprinkle with scallions.