Manchurian Roasted Cauliflower


  • 1 big head fresh cauliflower
  • olive oil
  • coarse sea or kosher salt and fresh black pepper
  • 1 onion, finely chopped
  • 1 (15 ounce) can petite diced tomatoes
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic or white wine vinegar
  • 3 teaspoons sugar
  • 4 large cloves of garlic, minced
  • 1/2 teaspoon chile powder
  • 3 scallions, chopped, for garnish

  1. Preheat oven to 400 degrees F. Break or cut the cauliflower into florets that are fairly even in size. Place on a large baking sheet and drizzle with 2 tablespoons olive oil, 1 teaspoon coarse salt and lots of black pepper. Use your hands to massage the oil into the florets then arrange in a single layer. Roast until fork tender.
  2. Meanwhile in a large skillet cook the onion in a tablespoon or 2 of oil over medium-low heat until soft. Add the tomatoes, juice included along with both vinegars, the sugar and a couple pinches of salt. Bring to a boil, then simmer for 20-25 minutes. You can puree it smooth if you like or lightly smash it with a potato masher leaving it a little chunky.
  3. In a separate large skillet heat another tablespoon of oil over medium-low heat and saute garlic for a minute or two – just until fragrant – not browned. Add the tomato sauce and turn heat up to medium. Cook stirring often about 5 minutes, stir in chile powder and season well with salt and pepper to taste.
  4. Add the florets and toss well until they are completely coated. Garnish with scallions. Serve immediately.

Leave a Reply