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Yield: 4 servings. From cooking.nyt.com.
Ingredients 6 tablespoons cornstarch (for the cauliflower) plus 1 teaspoon (for the sauce) 1 large cauliflower (about 2 pounds), cut into bite-size florets Salt and pepper Extra-virgin olive oil 3 tablespoons ketchup 3 tablespoons sugar 2 tablespoons rice vinegar 2 tablespoons soy sauce or tamari 1 garlic clove, finely chopped 2 scallions, thinly sliced Rice or noodles, for serving Nutritional info Calories 253 Fat 5g Sodium 729mg Carbohydrate 49g Protein 4g Dietary Fiber 2g |
Directions
- Preheat it to 425° degrees.
- Place 3 tablespoons cornstarch in a large bowl. Add the cauliflower, season with a big pinch of salt and pepper, and toss to coat. Drizzle in 2 to 3 tablespoons oil and toss until well coated. Add 3 tablespoons cornstarch and toss. Drizzle in another 1 to 2 tablespoons oil and toss well again, making sure there is no dry cornstarch on the cauliflower.
- Grease a sheet pan with a drizzle of olive oil. Arrange the florets in a single layer on the baking sheet and roast for 10 minutes. Remove from the oven, flip the cauliflower to encourage even cooking, and return to the oven for another 8 to 10 minutes, cooking until it is tender and golden around the edges.
- While the cauliflower cooks, make the sweet and sour sauce: Place the ketchup, sugar, vinegar, soy sauce and garlic in a small pot. Heat over medium, stirring, until the sugar melts and the mixture starts bubbling around the edges, about 1 minute. Whisk the remaining 1 teaspoon cornstarch with 2 tablespoons of water, then slowly pour the cornstarch slurry into the pot, stirring constantly, until the mixture thickens, about 1 minute.
- To serve, transfer the cauliflower to a bowl and drizzle the sweet and sour sauce over the florets. Top with scallions. Serve over rice or noodles.
