Manchurian Style Roasted Cauliflower

The dry version of this dish usually includes deep fried cauliflower florets that are then tossed with the spice paste.

We turned the leftovers into a quick and easy fried rice.

Manchurian Style Roasted Cauliflower

1 head cauliflower, washed, cut into florets, then quartered

1 cup ketchup
1 cup water
4 Tablespoons corn oil or peanut oil
3 Tablespoons brown sugar, honey or date sugar
6-8 cloves garlic, minced
1 tsp red pepper flakes
1 tsp cumin
1 tsp coriander, ground
1 tsp onion powder
1 tsp black pepper
1 tsp fine sea salt
1/2 tsp cayenne powder

Preheat oven to 425 degrees F.

Combine all sauce ingredients in a large mixing bowl.   Stir to combine.  Then, add cauliflower pieces and toss to coat.  Arrange in a single layer on a 9 x13 inch baking dish.  Roast for 40-45 minutes, or until roasted to your taste.  At 45 minutes the florets will still be firm and possess a pleasant chew.  After 45 minutes, check frequently for doneness.