Dip for Fall: Indian Barbecue Sauce

"I hate cauliflower." is what my husband says to me whenever we walk past the cauliflower/purple cauliflower section of the produce aisle. I never really understood why. Nothing stands out in a cauliflower; plain flavor and a broccoli-like texture.

Last night, after finishing the first plate...

J: "Do you have more cauliflower?"
Me: "Nope."
a long pause.
Me (in shock): "Did you just ask for more cauliflower???"

Roasted Cauliflower with Indian Barbecue Sauce

Roasted cauliflower produces a different texture. Airy and crispy. When paired with this wonderfully addicting spiced Indian Barbecue Sauce, it's indescribable.

Delicious Indian Barbecue Sauce

Roasted Cauliflower with Indian Barbecue Sauce
Adapted from Epicurious
Ingredients

• 2lb-head cauliflower, cut into 1-inch florets
• 1 tbsp of chili powder
• 4 tbsp of olive oil
• 1 tsp minced fresh ginger
• 1 garlic clove, minced
• 1 1/4 cup ketchup
• 1/4 cup soy sauce
• 2 tbsp sugar

Recipe

1. Preheat oven to 400F. Toast chili powder in a small skillet over medium heat for about 1-2 minutes. Set aside.
2. Toss cauliflower with 2 tbsp of olive oil. Transfer to medium rimmed baking sheet. Roast, stirring occasionally, for 45 minutes.
3. Heat remaining 2 tbsp of olive oil in a small saucepan over medium-low heat. Add ginger and garlic. Saute for 3 minutes. Add ketchup, soy sauce, sugar and toasted chili powder. Bring to a boil, whisking to incorporate. Reduce heat to low, simmer barbecue sauce for 1 minute, whisking constantly.
4. Remove cauliflower from oven and transfer to a large bowl. Serve sauce in a small dipping bowl alongside cauliflower.

**You will likely have quite a bit of sauce left over. Use it in a sandwich or wrap or serve it with more roasted vegetables or pita bread.

Exotic Flavors of India

In my attempt to prepare a complete Indian menu tonight, I found locating ingredients being the most difficult task of the process. But once I managed to gather all necessary spices, it was definitely worth the effort.

Flavors of India

I made an Ulli Sambar, or Shallot Sambar, a South Indian lentil-based stew with whole peeled shallots. Although Sambar traditionally calls for yellow lentils (or toor dal), I used red lentils, the closest type I managed to find. This worked perfectly because it also softened easily and carry a slightly sweeter taste, which is similar to yellow lentils. The unique texture and sweetness of Sambar, brought out by a sweet Tamarind paste, was a nice side dish to tonight's dinner.

Chicken Tikka Masala, served over Brown Rice
accompanied by Ulli Sambar and Mango Lassi

As the main course, I made Chicken Tikka Masala, or a curry dish of roasted chicken, over brown rice. Chicken breast pieces were first marinated in yogurt and spices, broiled, then added to the thickened curry. Of course, our dinner was accompanied by a must-have drink, Mango Lassi. Simple to make, Mango Lassi is a delicious drink consisting of mango, yogurt, milk, sugar, and a dash of cardamom. I highly recommend all of you to take advantage of the wonderful mango season!