Name: Chili-Garlic Cauliflower
Total time: 45 min
Cuisine: Asian
Ingredients: 1 head cauliflower (2½ pounds), cored and cut into 2-inch florets; 2 tablespoons vegetable oil; 1 teaspoon kosher salt; ⅓ cup water; ¼ cup chili-garlic sauce; 2 tablespoons ketchup; 2 tablespoons packed brown sugar; 1 tablespoon soy sauce; 2 teaspoons grated fresh ginger; 2 teaspoons cornstarch; 1 scallion , sliced thin; ⅓ cup fried shallots

Why This Recipe Works

This recipe transforms mild cauliflower into a flavor-blasted, crowd-pleasing appetizer. Roasting at high heat ensures that the cauliflower becomes tender inside while staying lightly crisp on the outside. We toss the cauliflower in a fiery sauce that balances the savory heat of chili-garlic sauce with tangy-sweet ketchup, brown sugar, soy sauce, and ginger and clings to the vegetable’s every crevice. Fried shallots sprinkled on top contribute enticing crunch.

Before You Begin

You can buy fried shallots at many Asian grocery stores or make your own. We developed this recipe with Huy Fong Chili Garlic Sauce.

Instructions

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss 1 head cauliflower, cut into 2-inch florets; 2 tablespoons vegetable oil; and 1 teaspoon kosher salt together in large bowl until coated.

Spread cauliflower in even layer on rimmed baking sheet, arranging pieces cut side down. Roast for 20 minutes. Flip cauliflower with thin metal spatula, then continue to roast until cauliflower is well browned, 10 to 12 minutes longer.

Meanwhile, whisk ⅓ cup water, ¼ cup chili-garlic sauce, 2 tablespoons ketchup, 2 tablespoons packed brown sugar, 1 tablespoon soy sauce, 2 teaspoons grated ginger, and 2 teaspoons cornstarch together in small saucepan. Bring to simmer over medium heat. Cook, stirring constantly, until sauce thickens, about 1 minute. Transfer to large bowl.

Transfer cauliflower to bowl with sauce and toss to coat. Sprinkle with 1 thinly sliced scallion and ⅓ cup fried shallots. Serve.