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.

But cooks world wide, from Greece to Israel to China, have proven us how good it may be. That is, once we cease fussing a lot with it.

Roasting it entire 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 substances with out sacrificing taste, we took taste inspiration from gobi Manchurian, an Indo-Chinese dish of deep-fried and seasoned cauliflower. It is extensively common partly for its crisp-saucy high quality, but additionally for its addictive savory-sweet spiciness.

A spiced paste made out of just a few big-flavor pantry substances provides loads of complexity, together with the Indian spice mix garam masala, Chinese chili-garlic sauce and-don’t judge- ketchup. The tomato within the ketchup concentrates within the oven for a savory umami increase, and its sugars encourage flavorful browning.

Sliced into wedges and sprinkled with sliced scallions for an allium chunk, this cauliflower exhibits off all of the issues it might be-naturally candy and savory, whereas without delay meaty and lightweight.

Chili-garlic roasted entire cauliflower

Start to complete: 1 hour 10 minutes (10 minutes lively)

Servings: 4

Ingredients:

2-pound head cauliflower, trimmed¼ cup impartial oil2 tablespoons chili-garlic sauce2 tablespoons ketchup1 tablespoon garam masalaKosher salt and floor black pepper2 scallions, thinly sliced

Directions: 

Heat the oven to 425°F. Place the cauliflower on a rimmed baking sheet. Mix 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 an additional 10 minutes. Cut into wedges and sprinkle with scallions.

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