Cauliflower Crack

Or Roasted Cauliflower with Indian Barbecue Sauce. But I like my name better. I've never been much of a potato chip fan, but I'm guessing this is how most people feel about them. I seriously had to stop myself from eating a whole head of cauliflower for lunch. And next time I think I'll try it with homemade ketchup (another recipe on my to do list) and Bragg's instead of soy sauce to make it even healthier.



1 tablespoon ground cumin
1 2-pound head of cauliflower, cored, cut into 1-inch florets (about 8 cups)
4 tablespoons vegetable oil, divided
1 teaspoon minced peeled fresh ginger
1 garlic clove, pressed
1 1/4 cups ketchup
1/4 cup soy sauce
2 tablespoons sugar


Preheat oven to 400°F. Toast cumin in small skillet over medium heat until darker in color and beginning to smoke, about 11/2 minutes. Set aside. *(I toasted cumin seeds and then ground them.)

Toss cauliflower and 2 tablespoons oil in large bowl. Transfer to medium rimmed baking sheet. Roast until very tender, stirring occasionally, about 45 minutes.

Meanwhile, heat remaining 2 tablespoons oil in small saucepan over medium-low heat. Add ginger and garlic; sauté until very fragrant, about 3 minutes. Add ketchup, soy sauce, sugar, and toasted cumin. Bring to boil, whisking to blend. Reduce heat to very low; simmer barbecue sauce 1 minute to blend flavors, whisking constantly.

Remove cauliflower from oven; transfer to large bowl. Toss with enough barbecue sauce to coat; season to taste with salt and pepper.