I have to give credit for the idea of this recipe to the fantastic food blog, “Jabberwocky Stew.”
This was seriously outrageously scrumptious and I recommend you get yourself a cauliflower or two or three and try it today. Oh and by the way, cauliflower is an excellent source of vitamin C & K, manganese, and has anti-inflammatory nutrients AND is an antioxidant! –All that good stuff should be motivation for you to run out and buy a cauliflower today.
This is how to do it,
Core out a cauliflower, making sure you keep it whole, you are basically only removing the stem. Place the entire head into a pot of boiling salted water and cook until almost done, be careful because Cauliflower can become mushy and waterlogged.
Meanwhile, make the sauce in a food processor.
1 pinch red hot pepper flakes 1 cup ketchup 1 tablespoon brown sugar 1 garlic clove 1 ½ teaspoon curry powder 1 tablespoon rice vinegar
Gingerly lift the cooked cauliflower out of the hot water and place it on a cookie sheet. Now paint it thickly with this yummy sauce. (You could use any kind of sauce)
Bake the cauliflower in a 400 oven until the sauce’s red color has deepened and there are spots of crispy good brownness all over it. Grab a fork and chow-down alone, it is way too good to share ha ha ha… No you must share it…
About johncpicardi
Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University.
This blog is about food and food memories and every other fantastic and scrumptious thing to do with it.
My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable.
I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way.
It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
Mastering The Art Of Pigging Out - My Life In Food - John C. Picardi 
Mmmmmmm! I’m definitely gonna try this out soon, because I love cooking a whole cauliflower or broccoli as a dish just for myself. 🙂 Mmmmaybe I’m gonna share with a friend. Maybe.
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ha ha ha you might not share it,,, better make two… thanks for coming by! John
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So, there is one (!) in the oven now. Can’t wait to try! Even the sauce itself works great simply as a sauce for bbq.
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Great keep me posted!
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So… Turned out to be a “learning by doing” project for me. 😀 The taste was great, only I put the cauliflower into the oven too early, so it wasn’t hot enough yet in order for the sugar in the sauce to stay on the cauliflower. Instead, it melted, separated from the sauce and spread all over the cookie sheet. And of course the sauce didn’t get that much darker then, because I assume it is supposed to get darker because of the caramellized sugar, right?
Next time it’s gonna work better. 😉
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The sauce should be thick, and really sticky…
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yum city. totally adding this to my cauliflower repertoire.
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Cool beans, glad you like it! John
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I haven’t eaten cauliflowers for ages but this oh-so-tasty recipe could change my mind ! THX for the follow ! Delicious greetings from Marseille, France !
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Thank you, wish I was in France right now. Thanks for the follow!
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I’m so glad I found your blog! The food is amazing!! 🙂
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Thank you so much! I like your blog as well, keep coming back! John
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Roasted cauliflower is great. I make it a lot, but never thought of adding BBQ sauce. Great idea!
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Two comments here my friend. First off, I hate cauliflower I liken it to hemorrhoids…but… My wife keeps telling me she misses eating it so… I’ll try out your recipe, it might keep my household under control 🙂 Second, Did I see see you use the term ‘cool beans’? Dang, I thought I was the only one to use that! Every time I use it folks look at me like I just stumbled off the short bus. (I’m not a very PC person, too old, too cranky and life kicked my butt too many times to listen to someone whine about what words folks use). Good Blog my friend 🙂
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Thanks for the nice letter, let me know if you enjoy the cauliflower! Stop by again!
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Yummmm a must try
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Oh yes!
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I’m going through something of cauliflower phase at the moment (in season here) and knew I had to try this, it was amazing! Thankyou 🙂
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Great! Thank you! John
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