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A New Way to Roast Cauliflower

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Roasting cauliflower has become so popular it is almost a new national pastime. But is it time to add a bit of zing to the basic roasted cauliflower recipes?

We went to Tapestry where Suvir Saran creates a spicier, more flavorful version of the beloved dish. What's his secret ingredient? You'll have to watch the video to find out the simple pantry staple he is using or follow the recipe below

Roasted Manchurian Cauliflower

Yield: 8 servings


3 tablespoons Neutral-flavored oil (like canola or grapeseed)

3 each Green cardamom pods

3 each Red chiles, dried (optional)

1 tablespoon Coriander seeds

1 teaspoon Cumin seeds

.5 teaspoon Whole peppercorns

2.5-3pound Cauliflower, head, cored and broken into medium florets

1 teaspoon Kosher salt

For the sauce


2 tablespoons Neutral-flavored oil (like canola or grapeseed)

.5 teaspoon Ground black peppercorns, freshly ground

8 each Garlic cloves, finely chopped

1.5 cups Ketchup, homemade or store-bought

.5 teaspoon Cayenne pepper

.25 teaspoon kosher salt


Preheat your oven to 425°Fahrenheight. Grease a 9-inch by 11-inch baking dish with 1.5 tablespoons 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 1.5 tablespoons 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 of oil and .5 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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