Manchurian Roasted Cauliflower

If you enjoy cauliflower you have to try this recipe! I'm lucky Divingabe won't eat cauliflower , I had the whole recipe to myself and I enjoyed every bite.

 

1 big head fresh cauliflower

olive oil (I used Pam Olive Oil)

coarse sea or kosher salt and fresh black pepper(didn't use salt)

1 onion, finely chopped

1 (15 ounce) can petite diced tomatoes

1 tablespoon red wine vinegar

1 tablespoon balsamic or white wine vinegar

3 teaspoons sugar

4 large cloves of garlic, minced

1/2 teaspoon chile powder( added my favorite Tony Chachere's)

3 scallions, chopped, for garnish

1. Preheat oven to 400 degrees.  Cut the cauliflower into florets that are fairly even in size. Placed on a large baking sheet and sprayed with olive oil Pam, 1 teaspoon coarse salt and lots of black pepper. Roast until fork tender.
2.  In a large skillet cook the onion in a tablespoon of oil over medium heat until soft. Add the tomatoes, juice included along with both vinegars, the sugar and a couple pinches of salt. Bring to a boil, then simmer for 20-25 minutes. I used the immersion blender to smooth it out.
3. In a separate large skillet heat another tablespoon of oil over medium-low heat and saute garlic for a minute or two . Add the tomato sauce and turn heat up to medium. Cook stirring often about 5 minutes, stir in chile powder and season well with salt and pepper to taste.
4. Add the florets and toss well until they are completely coated.

adapted from Norish Me