Lunchbreak: Chili-Garlic Roasted Whole Cauliflower

Midday News

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)

Servings: 4

—Courtney Hill

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. 

Spiced Mojito

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.


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