Traditional recipes

Roasted Cauliflower with Indian Barbecue Sauce

Roasted Cauliflower with Indian Barbecue Sauce


  • 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

Recipe Preparation

  • 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.

  • 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.

Recipe by Sai Viswanath of DeWolf Tavern in Bristol RI,Reviews Section

Sweet and Spicy Korean Cauliflower

For much of my life, I was largely indifferent to cauliflower. It was something I might pick from a veggie tray if the carrots and cucumbers were gone.

Raw, it was Bunnicula&rsquos broccoli, sort of crunchy and faintly bitter.

I felt similarly about steamed cauliflower. It was milder and softer. It was fine. I&rsquod eat it if it was put in front of me, but it wasn&rsquot the sort of thing I felt compelled to make for myself.

And then I discovered roasted cauliflower, and my relationship with the palest of brassicas was no longer indifferent.

When roasted, cauliflower, like Brussels sprouts or broccoli or kale, transforms into something caramelized and nutty with deeply browned crispy edges. It&rsquos so much better than okay or fine. It&rsquos wonderful.

Since that discovery, cauliflower started making its way into my grocery basket on a regular basis. It&rsquos lovely roasted with olive oil and sprinkled with salt, but roasted cauliflower plays so well with so many other flavors, that it seems a shame to limit it.

It&rsquos lovely with Mediterranean flavors, like garlic and lemon and red pepper flakes, or Indian curry powders, or Middle Eastern notes like cumin and coriander.

Here, roasted cauliflower gets tossed in a sweet and spicy Korean barbecue sauce that&rsquos usually used for Korean fried chicken. And this way it is, I think, utterly beguiling.

The sauce comes from Saveur and it involves gochujang and soy sauce and sesame oil and rice vinegar and generous amounts of garlic and ginger. It&rsquos salty and sweet and spicy with loads of umami.

I could, perhaps, eat the sauce on its own. It&rsquos the sort of sauce that I might, if no one is looking, swipe from the bottom of the bowl with my finger so I can have one more taste after I&rsquove eaten everything it was clinging to.

But, as good as it is on its own, somehow it tastes even better paired with the silky soft center and burnished edges of the roasted cauliflower.

It makes a fantastic side dish to something like Korean fried chicken, but it can also be bulked into a full vegetarian meal when topped with a crispy fried egg or served with cubes of yellow tofu with or without rice.

It&rsquos the sort of preparation that doesn&rsquot just make me want to eat my vegetables. It makes me want to devour them.

(P.S. Looking for something else to do with that gochujang? Try this gochujang roasted Delicata squash.)


Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.

Recipe Box # 20 - Roasted Cauliflower with Indian Barbecue Sauce

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Roasted Cauliflower with Indian Barbecue Sauce Bon Appétit | September 2007 (6 servings) This was adapted from Epicurious where the original recipe is posted.

Ingredients: 1 tablespoon ground cumin
1 bag of cauliflower, cut into 1-inch florets

2 tablespoons vegetable oil

1 teaspoon minced peeled fresh ginger
1/4 teaspoon minced garlic
1/2 cup tomato paste
2 tablespoons soy sauce
1 tablespoons sugar

Toss cauliflower and 2 tablespoons oil in large bowl. Transfer to medium rimmed baking sheet. Roast until very tender, stirring occasionally, about 45 minutes. (I ended up roasting it for 38 minutes.

Add ginger and garlic to cauliflower followed by the tomato paste, soy sauce, sugar, and 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.

Kale and Coconut Farro Salad from Eat. Run. Write

Macaroni and Goat Cheese from Kitchen. Garden. Love

Homemade Peanut Butter Cups from Something's Sweet

Apple Cinnamon Struesel Muffins from Hun, What's For Dinner

It is your turn. I am overwhelmed with the many different kinds of recipes, you post. I could make up a week's menus and eat, happily. Thanks. Linked to Hearth and Soul
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Link up below, please.

BBQ Cauliflower Bites are a healthy alternative to many of the calorie ridden appetizers and side dishes we love and crave. Just like Buffalo Cauliflower Bites, they are simple to make and can be adjusted to fit your cravings from tangy to hot or sweet with your sauce selection. You’re about to find out that cauliflower and bbq sauce are best friends!

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I don’t know about you guys, but every once and while I get a serious craving for chicken nuggets. It depends on my mood. Sometimes I want sweet honey mustard, other times a sweat-inducing buffalo and sometimes a tangy BBQ. But since having my daughter (she is now 14 weeks old!) I need to make healthier food choices. Not only for my waistline, but also because I am her main food source.

Barbecue cauliflower gives me a similar texture with a little crispy crunch on the outside and all of the flavors of the sauce without a fraction of the calories. You don’t even need to totally drown them in sauce. All it takes is a nice basting to achieve the perfect flavor. One of my favorite parts of BBQ cauliflower is being able to customize the BBQ sauce. Looking for sweet? No problem! Use a brown sugar or molasses based sauce. Need some zest in your life? Try a vinegar based sauce. Looking for a few sweat beads, great! Use a spicy and sweet sauce.

BBQ Cauliflower Bites are also a winning recipe for potlucks and parties. Superbowl is right around the corner and I can guarantee you that your guests will love to nosh on these bad boys all night long! I also make them as a side dish… because if you are aiming to hide vegetables, pairing them with a sauce it the best way to do it. They are a fabulous accompaniment for burgers (in lieu of fries) steaks, grilled chicken or even a bacon wrapped pork tenderloin. They are also a great and flavorful addition to any salad. If you are a cauliflower lover like I am, you are also going to like my Lemon Parmesan Cauliflower and Herb Roasted Whole Cauliflower.

Want more easy cauliflower recipes?

Tools used to make this BBQ Cauliflower Bites recipe

Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.

Silicone Mat: I use a silicone mat on my baking sheet practically everytime I bake. The mat makes for easy cleanup and my foods don’t stick to the pan.

Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.

Cauliflower Recipes

These homemade crispy baked cauliflower buffalo wings are a hit with both vegans and meat eaters. Serve them at a party, and see how fast they disappear!

If you’ve never tried cauliflower rice before, this is a great place to start. It’s a quick and easy side dish that tastes surprisingly similar to mac and cheese and pairs well with the main course.

These delicious barbecue wings are baked, not fried. They’re a great healthy snack instead of French fries or onion rings, whether you’re on a weight loss diet or not.

For a low carb alternative to baked potato soup, this thick and creamy cauliflower soup will satisfy your comfort food cravings, without all the extra fat and calories.

Main Dish Cauliflower Recipes

This super easy cauliflower alfredo recipe is so rich and savory, you will never believe it isn’t full of heavy cream. Serve it over pasta, rice, or roasted vegetables.

For a healthy dinner the whole family will love, try this simple cauliflower pizza recipe. It can be vegan, keto, oil free, and gluten free, with just 5 ingredients.

Feel free to throw in some avocado, sautéed zucchini, or diced roasted sweet potato. Or give the tacos a protein boost by adding chickpeas, smoked tofu, or black beans for a completely vegetarian healthy meal.

A sweet, sticky, savory, crispy lemon cauliflower recipe that tastes like your favorite American Chinese restaurant takeout and is so much healthier. The sauce is also good on steamed broccoli or tofu.

This lightened up creamy, cheesy, secretly healthy cauliflower macaroni recipe is perfect for feeding a crowd.

The basic veggie burger recipe is a weeknight staple in our home. You can bake, fry, or grill the burgers, and leftover patties can also be frozen. Serve with a salad and sweet potato fries to complete the meal.

Whip these four easy cauliflower recipes up for Sunday meal prep – you cook just once and get a wholesome meatless dinner or lunch for the entire week!

One of the most popular plant based dinner ideas on my blog is this sticky roasted sesame cauliflower, with an addictively sweet and yummy ginger sesame sauce that can be mild or spicy and will make you think of the sesame chicken at Panda Express, just without the meat.

Yes, there really is hidden cauliflower in this moist chocolate cake recipe. And absolutely nobody can ever guess!

How to make grilled cauliflower (basic steps)

Unfortunately making grilled cauliflower recipe isn’t as simple as popping raw cauliflower on to the grill! Because it has a tough texture, you’ll need to cook the florets prior to grilling. If you try to grill raw cauliflower, it comes out blackened but still very tough. The best way to cook prior to the grill is steaming it. We use the technique of cooking veggies before grilling them for hard veggies like potatoes and carrots. Here’s how to make roasted cauliflower on the grill (or go right to the recipe):

  1. Preheat a grill to medium high heat. into florets.
  2. Place the cauliflower in a pan with water, cover, and steam it for about 5 minutes until fork tender.
  3. Place the florets on a baking sheet and drizzle with olive oil and sprinkle with kosher salt.*
  4. Grill for about 4 minutes per side, until tender.

*Note: If you’d like to use BBQ sauce for your grilled cauliflower, paint BBQ sauce on the cauliflower florets instead of olive oil before you put them on the grill. Then remove them and paint another coat on after they are grilled.

The Best Whole Roasted Cauliflower (5 Ingredients!)

This recipe, while it may seem straightforward, threw me for a loop. I roasted 7 heads of cauliflower until I got it just right! But in the end, it was totally worth the effort.

There are a couple of secrets to the whole roasted cauliflower game. Let me show you how!

This recipe is easy, requiring just 5 ingredients and simple methods to prepare!

Tip #1: Start with a sauce comprised of spices (such as shawarma spice blend* and harissa*), a little oil, maple syrup, and salt. The result is a flavor-packed marinade of sorts that’s perfect for lathering all over your cauliflower.

*Note: learn about the origin of shawarma spice blend here and harissa here.

Tip #2: Flip your cauliflower upside down to let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce all over the exterior.

Tip #3: Add just a pinch more spice and salt to the exterior for even more flavor.

Tip #4: Place a pan with water on the bottom of your oven while baking so the cauliflower steams and gets softer faster. It doesn’t make the cauliflower soggy as long as you don’t over-bake – just perfectly tender all the way to the core. (A tip we borrowed from NYT.)

Tip #5: Turn the oven to broil at the last minute to get a browned outer edge.

That’s it! Just 5 ingredients and 5 tips to the perfect roasted cauliflower.

We hope you all LOVE this cauliflower! It’s:

Perfectly tender
Packed with flavor
Easy to make
Super versatile
& So delicious

Make this cauliflower as the main dish or an appetizer for dinner parties or weeknight meals! Because cauliflower doesn’t have many calories, we recommend serving it over some cooked quinoa with our go-to Magic Green Sauce. You could also add our Actually Crispy Chickpeas to the plate for some added fiber and crunch!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Roasted Cauliflower

I love cauliflower! So this recipe is right up my alley. Roasted cauliflower with the dark crispy edges. Low in fat and if you use low-sodium soy sauce, low in sodium too. Amazing! It is the perfect side dish for any meal. I paired it with a few NY Strip steaks and some baked potatoes.

Roasted Cauliflower – (From Good Housekeeping)

  • 1 head cauliflower, trimmed and broken into florets
  • 1 medium onion, coarsely chopped
  • 2 tbs low sodium soy sauce
  • 1 tbs olive oil
  • 1-2 cloves garlic, crushed or grated

Preheat the oven to 450 degrees.

Trim the cauliflower and break it up into 1/2 inch to 1 inch florets. Roughly chop the onion. Crush or grate the garlic. The smaller the better for the garlic.

In a large bowl toss the cauliflower, garlic, onion, soy sauce and olive oil together.

Spread the mixture out onto a large sheet pan.

Roast the cauliflower for 35 minutes or until tender and the edges are browned. Make sure to stir a couple of times during the roasting process.

Remove from the oven. Transfer to a serving bowl and serve with your favorite meal.

This recipe is so simple, but so delicious. Simple is better when it comes to vegetables.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

Linguine with Cauliflower and Green Olives

My wife and I were discussing the other day about how much we love cauliflower. I don’t think I could stand the stuff when growing up, but quickly fell in love with it later in life, especially roasted with a bit of garlic. Then when I made the cauliflower pizza, that just escalated my love for it, especially when paired with green olives. That led me to take those similar ingredients that were used on the pizza, but turn it into a pasta dish, and really hope that my pasta loving kids would dig in and begin their love for the cauliflower (I somewhat lost on that front).

This pasta dish is packed with awesome flavor, and is truly comforting.

  • 1 small head of cauliflower, cut into florets
  • 1 pound linguine
  • 1 cup grated parmesan cheese
  • 3 cloves garlic, thinly sliced
  • 1/4 cup of capers
  • 1/2 tsp red chili flakes
  • 12 green olives, sliced in half
  • 1/3 cup olive oil
  • 1/4 cup Italian Bread Crumbs
  • 2 tbsp additional olive oil
  • salt, to taste
  • cracked black pepper, to taste

Preheat your oven to 400 degrees.

Start by adding the cauliflower florets to a large mixing bowl. Add in the 2 tablespoons of olive oil, and give a good toss. Season with some salt and pepper. Place onto a baking sheet, and roast for about 25 minutes, or until you get some nice color on it.

During this time, heat a large pot of water and bring to a boil. Season generously with salt. Add in the pasta, and cook until al dente.

While these two are cooking, heat a small skillet and add in the 1/3 cup of olive oil. Bring to a medium heat, then toss in the garlic, capers, and chili flakes. Reduce the heat, and continue to cook, being careful not to burn the garlic. You are basically infusing the oil.

Drain the pasta, toss in the parmesan cheese and give a good stir. Add in the sliced olives, give a good toss. Pour in the capers, garlic, and olive oil, and give another good toss. Add the roasted cauliflower and breadcrumbs, and give one more good toss. Taste and season to your liking.

I fell in love with this pasta dish again. There is something about the flavor of the cauliflower that when paired with those olives, garlic, and capers that is just out of this world. My kid, the pasta loving eater? Well, he had a big bowl, and told me had had two florets. I guess I’m winning on that front. I hope you enjoy the linguine with cauliflower and green olives!

Za'atar Roasted Cauliflower

Kirsten Kaminski


The Traveling Vegan Cookbook: Exciting Plant-Based Meals from the Mediterranean, East Asia, the Middle East and More

Published by Page Street Publishing Co.

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My Notes

The hot foodie trend of roasting the whole cauliflower started in Israel before many variations spread worldwide. Seems simple, tastes incredible! You’ll never underestimate cauliflower again after biting into a soft but crispy piece. This za’atar roasted version elevates the dish to another level, adding some exciting spices and flavors.

Dietary Consideration Vegan, Vegetarian


  • 1 medium head cauliflower
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1 / 2 teaspoon coarse salt
  • 1 teaspoon Za’atar (see Note)


Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

Wash the cauliflower and take off the leaves. Cut out three-quarters of the stem and core, leaving just enough so the cauliflower stands upright. Fill a large pot with enough water to cover the whole cauliflower, place it over high heat and bring to a boil. When the water is boiling, carefully add the cauliflower and cook for 5 to 7 minutes (5 minutes if the cauliflower is smaller, 7 minutes if it is bigger).

Use a pair of tongs to carefully remove the cauliflower from the pot. Let it drain for a few seconds and then place it stem down on the baking sheet. Brush with olive oil, sprinkle with salt and za’atar, and roast for 25 to 30 minutes, until it’s soft on the inside and crispy (but not too burnt) on the outside. Stick a fork into the stem to check if it’s done. If it’s not well browned, put the cauliflower under the broiler for about 5 minutes. Let it cool down a bit before serving.

NOTE: Za’atar is a dried spice mixture that typically includes oregano, thyme and sometimes other herbs, along with toasted sesame seeds, dried sumac, often salt, as well as other spices. You can find it in any Turkish or Arab grocery store or online

Reprinted with permission from The Traveling Vegan Cookbook: Exciting Plant-Based Meals from the Mediterranean, East Asia, the Middle East and More by Kirsten Kaminski, Page Street Publishing Co. 2021.