Chili-Garlic Cauliflower
- 12 steps
- Original recipe
Your setup
- Medium bowl3 qt
- Small prep bowl16 oz
Recipe information
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Recipe steps
Your setup
- Medium bowl3 qt
- Small prep bowl16 oz
- 1
Adjust oven rack to lower-middle position and heat oven to 450 degrees
Prep ahead
Medium bowl A3 qt
- 2 ½ pounds cauliflower, cored and cut into 2-inch florets
- 2Medium bowl A2 ½ pounds cauliflower, cored and cut into 2-inch florets
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
Toss cauliflower, vegetable oil, and kosher salt together in large bowl until coated
- 3
Spread cauliflower in even layer on rimmed baking sheet, arranging pieces cut side down
Prep ahead
Medium bowl B3 qt
- 2 teaspoons fresh ginger, grated
Prep ahead
Small prep bowl C16 oz
- 1 scallion, sliced thin
- Stay at the stove4
Roast for 20 minutes
20:00
- Stay at the stove5
Flip cauliflower with thin metal spatula, then continue to roast until cauliflower is well browned, 10 to 12 minutes longer
12:00
- Stay at the stove6Medium bowl B2 teaspoons fresh ginger, grated
- ⅓ cup water
- ¼ cup chili-garlic sauce
- 2 tablespoons ketchup
- 2 tablespoons brown sugar, packed
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
Meanwhile, whisk water, chili-garlic sauce, ketchup, brown sugar, soy sauce, grated ginger, and cornstarch together in small saucepan
- Stay at the stove7
Bring to simmer over medium heat
- Stay at the stove8
Cook, stirring constantly, until sauce thickens, about 1 minute
01:00
- Stay at the stove9
Transfer to large bowl
- Stay at the stove10
Transfer cauliflower to bowl with sauce and toss to coat
- Stay at the stove11Small prep bowl C1 scallion, sliced thin
- ⅓ cup fried shallots
Sprinkle with sliced scallion and fried shallots
- 12
Serve