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By CHRISTOPHER KIMBALL
We hardly ever respect cauliflower for what it’s. We grill slabs of it and fake it’s steak. We mash it like potatoes. We even mangle it into pizza crusts.
However cooks all over the world, from Greece to Israel to China, have proven us how good it may be. That’s, after we cease fussing a lot with it.
Roasting it complete with a spice paste slathered throughout creates a flavorful browned exterior, with crispy edges that supply textural distinction to the tender inside. And it couldn’t be simpler.
For this recipe from our e-book, “COOKish,” which limits recipes to simply six components with out sacrificing taste, we took taste inspiration from gobi Manchurian, an Indo-Chinese language dish of deep-fried and seasoned cauliflower. It’s broadly fashionable partly for its crisp-saucy high quality, but additionally for its addictive savory-sweet spiciness.
A spiced paste constructed from just a few big-flavor pantry components provides loads of complexity, together with the Indian spice mix garam masala, Chinese language chili-garlic sauce and—don’t choose— ketchup. The tomato within the ketchup concentrates within the oven for a savory umami enhance, and its sugars encourage flavorful browning.
Sliced into wedges and sprinkled with sliced scallions for an allium chew, this cauliflower reveals off all of the issues it may be—naturally candy and savory, whereas directly meaty and light-weight.
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Chili-Garlic Roasted Complete Cauliflower
Begin to end: 1 hour 10 minutes (10 minutes energetic)
Servings: 4
2-pound head cauliflower, trimmed
¼ cup impartial oil
2 tablespoons chili-garlic sauce
2 tablespoons ketchup
1 tablespoon garam masala
Kosher salt and floor black pepper
2 scallions, thinly sliced
Warmth the oven to 425°F. Place the cauliflower on a rimmed baking sheet. Combine the oil, chili-garlic sauce, ketchup, garam masala and a couple of teaspoons every salt and pepper. Brush half the combination onto the cauliflower, then roast till deeply browned and a skewer inserted into the middle meets just a bit resistance, 40 to 55 minutes. Brush on the remaining combination and roast for one more 10 minutes. Minimize into wedges and sprinkle with scallions.
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EDITOR’S NOTE: For extra recipes, go to Christopher Kimball’s Milk Avenue at 177milkstreet.com/ap
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