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  • Jennifer Temple

    Roasted cauliflower, Manchurian-style – feeds 2-4, depending on greed If you scoff at the idea of eating half a cauliflower each in one fell swoop as we both did, then this will make you re-think. Why Manchurian? No idea. Bittman uses tomato sauce (ketchup) which would undoubtedly convince every child in the land to gobble up their veg. Substitute 1 cup, preservative-free, for the homemade tomato sauce and the recipe is that much quicker. 1 good cauliflower Olive oil Sea salt and pepper 1 onion, finely chopped 1 x 400g (15 oz) tin of chopped tomatoes Glug of red wine vinegar Glug of balsamic vinegar 2 or 3 teaspoons of sugar 3 fat cloves of garlic, finely chopped Good pinch  of chilli powder Preheat the oven to 200 C (400 F). Core, trim and break the cauliflower into florets of even-ish size. Arrange in a single layer in a baking dish. Toss with 2 tablespoons of oil, 1 teaspoon of salt and loads of pepper and roast, turning twice, for 30 minutes. Fry the onion in a little oil until soft. Add the tomatoes, juice and all, followed by a glug of each vinegar, the sugar and some salt. Bring to a boil, then simmer for 10-15 minutes, until reduced to about a cup. Puree if you like, but I wouldn't bother.  5 minutes before the cauliflower is ready, heat a splash of oil in a large frying pan over a medium heat. Add the garlic, and cook for a minute or two - don't let it burn. Pour in the tomato sauce or ketchup (see headnote) and cook, stirring often, for a few minutes. Add the chilli powder to taste and, when ready, tip the cauliflower florets into the pan. Toss over and over, making sure they are well coated in the sauce. Eat hot.

  • Linnea Fritch

    Roasted Cauliflower with Chopped Tomato, Chili Powder, Red Wine Vinegar, Balsamic Vinegar, and Garlic. Easy healthy side dish.

  • M J

    i roast cauliflower every week, usually with olive oil, garlic and kosher salt. it's that good. this roasted cauliflower recipe sounds wonderful too.

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