Roasted Cauliflower with Indian Barbecue Sauce

The chef at DeWolf Tavern in Rhode Island inspired this recipe. The barbecue sauce has toasted cumin, which gives it great depth of flavor. The cauliflower is roasted, making it crisp and tender.

1 tablespoon ground cumin

1 head of cauliflower, cored and cut into florets

3 tablespoons olive oil, divided

1 teaspoon fresh ginger, peeled and minced

1 clove of garlic, pressed or minced

1 ¼ cup ketchup (homemade, or corn-fructose free)

¼ cup tamari sauce (similar to soy sauce, but a better paleo choice)

Preheat the oven to 400 degrees.

Put the cumin in a small skillet and toast for several minutes until it begins to smoke and just starts to darken in color. Remove to a plate immediately.

Toss the cauliflower florets with 2 tablespoons of olive oil. Spread out on a baking pan and roast until very tender; about 45 minutes. (Speed method: Put the florets in a baking dish with an inch of water. Microwave on high for several minutes, or until partially cooked. Drain the cauliflower well, and then toss with the olive oil. Bake for about 15 – 20 minutes.)

Heat the remaining 1 tablespoon of olive oil in a pan. Add the ginger and garlic, and sauté about 2 minutes. Add the ketchup and tamari sauce and blend well. Heat through and remove from stove.