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.