J.M. Hirsch, Editorial Director, Christopher Kimball’s Milk Street
Cookish: Throw It Together:
J.M. Hirsch’s cocktail book – Shake Strain Done:
Chili-Garlic Roasted Whole Cauliflower
Recipe from Cookish: Throw It Together
Gobi Manchurian, an Indo-Chinese dish of deep-fried and seasoned cauliflower, is widely popular partly for its crisp-saucy quality, but also for its addictive savory-sweet spiciness. For this recipe, we’ve applied a similar flavor profile to roasted whole cauliflower.
Start to finish: 1 hour 10 minutes (10 minutes active)
2-pound head cauliflower, trimmed
¼ cup neutral oil
2 tablespoons chili-garlic sauce
2 tablespoons ketchup
1 tablespoon garam masala
Kosher salt and ground black pepper
2 scallions, thinly sliced
Heat the oven to 425°F. Place the cauliflower on a rimmed baking sheet. Mix the oil, chili-garlic sauce, ketchup, garam masala and 2 teaspoons each salt and pepper. Brush half the mixture onto the cauliflower, then roast until deeply browned and a skewer inserted into the center meets just a little resistance, 40 to 55 minutes. Brush on the remaining mixture and roast for another 10 minutes. Cut into wedges and sprinkle with scallions.
Recipe from Shake Strain Done
½ ounce honey
6 large fresh mint leave, plus 1 sprig to garnish
Dash orange bitters
3 ounces spiced rum
Ice, cubes and crushed
In a cocktail shaker, muddle the honey, 6 mint leaves, and orange bitters. Leave the muddler in the shaker. Add the rum. Swish the muddler to rinse it, then remove. Shake with ice cubes. Fill a rocks glass two-thirds with crushed ice and the mint sprig. Strain the cocktail into the glass.