Chili-Garlic Cauliflower

• servings: 4 servings

Ingredients

1 head cauliflower (2½ pounds), cored and cut into 2-inch florets

2 tablespoons vegetable oil

1 teaspoon kosher salt

3 tbsp water

2 tbsp sweet chili sauce

1 tablespoons ketchup

1/2 tablespoon soy sauce

1 teaspoons grated fresh ginger

1 teaspoons cornstarch

1 scallion, sliced thin

⅓ cup fried shallots

Directions

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Toss 1 head cauliflower, cut into 2-inch florets; 2 tablespoons vegetable oil; and 1 teaspoon kosher salt together in large bowl until coated.

Spread cauliflower in even layer on rimmed baking sheet, arranging pieces cut side down. Roast for 20 minutes. Flip cauliflower with thin metal spatula, then continue to roast until cauliflower is well browned, 10 to 12 minutes longer.

Meanwhile, whisk ⅓ cup water, ¼ cup chili-garlic sauce, 2 tablespoons ketchup, 2 tablespoons packed brown sugar, 1 tablespoon soy sauce, 2 teaspoons grated ginger, and 2 teaspoons cornstarch together in small saucepan. Bring to simmer over medium heat. Cook, stirring constantly, until sauce thickens, about 1 minute. Transfer to large bowl.

Transfer cauliflower to bowl with sauce and toss to coat. Sprinkle with 1 thinly sliced scallion and ⅓ cup fried shallots. Serve.