BBQ Roasted Cauliflower
BBQ Roasted Cauliflower
Vegetables
Ingredients
- 1 large head cauliflower (about 2 1/4 lb.), stem trimmed
- 1/4 cup Fustini's Chipotle olive oil, divided
- Kosher salt & freshly ground black pepper
- 1 scallion, chopped
- 1/4 cup chopped roasted peanuts
- Sriracha, for drizzling
- 1 cup ketchup
- 1/2 cup packed dark brown sugar
- 1/2 cup Fustini's Michigan Apple balsamic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
Directions
- Preheat oven to 450°,. Arrange cauliflower stem side down in the center of a large heatproof skillet. Brush all over with 2 tablespoons oil, and season with salt and pepper.
- Bake cauliflower 30 minutes. Brush with remaining 2 tablespoons oil. Carefully pour 1 cup of water into the bottom of the skillet. Continue to bake until cauliflower is knife-tender and water is absorbed, 40 to 55 minutes more.
- In a medium saucepan over medium heat, bring ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, soy sauce, paprika, garlic powder, onion powder, cayenne, and black pepper to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 2 minutes.
- Brush cauliflower all over with BBQ sauce. Continue to bake until slightly caramelized, about 5 minutes more. Let cool for 10 minutes. Transfer cauliflower to a platter. Top with scallions and peanuts. Drizzle with sriracha.
Leave a comment