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Manchurian Roasted Cauliflower

Posted by Cinnamon, Spice, & Everything Nice on


1 large head cauliflower
Teaoli Extra Virgin Olive Oil
(CayenneChipotleCilantro & Roasted OnionGarlicLemonOlive Wood Smoked, or Tuscan work best)
Coarse sea salt and fresh black pepper
1 sweet yellow onion, finely chopped
1 15 oz. can petite diced tomatoes
1 Tbsp. red wine vinegar
1 Tbsp. Teaoli Balsamic Vinegar (Tangerine or Traditional)
3 tsp. sugar
4 large cloves garlic, minced
3 scallions, chopped, for garnish


Preheat oven to 400°. Break or cut cauliflower into florets relatively even in size. Place on a large baking sheet and drizzle with 2 tablespoons olive oil; salt and pepper to taste. Massage oil into the florets, arrange in a single layer, and roast until fork tender. Meanwhile, in a large skillet, add more olive oil and sauté the onion over medium-low heat until soft. Add the tomatoes and both vinegars, the sugar, and a pinch of salt. Bring to a boil and simmer 20-25 minutes. Lightly smash with a potato masher or puree until smooth. In a separate skillet, sauté garlic just until fragrant, add sauce, cook 5 minutes over medium heat. Combine with florets, toss to coat, garnish and serve.

Recipe adapted from Cinnamon, Spice, & Everything Nice.

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