Roasted Cauliflower with Indian Barbecue Sauce

• 1 tablespoon ground cumin
• 1 2-pound head of cauliflower, cored, cut into 1-inch florets (about 8 cups) 4 tablespoons vegetable oil, divided
• 1 teaspoon minced peeled fresh ginger
• 1 garlic clove, pressed
• 1 1/4 cups ketchup
• 1/4 cup soy sauce
• 2 tablespoons sugar

1. Preheat oven to 400F.
2. Toast cumin in small skillet over medium heat until darker in color and beginning to smoke, about 11/2 minutes.
3. Set aside.
4. Toss cauliflower and 2 tablespoons oil in large bowl.
5. Transfer to medium rimmed baking sheet.
6. Roast until very tender, stirring occasionally, about 45 minutes.
7. Meanwhile, heat remaining 2 tablespoons oil in small saucepan over medium-low heat.
8. Add ginger and garlic; saute until very fragrant, about 3 minutes.
9. Add ketchup, soy sauce, sugar, and toasted cumin.
10. Bring to boil, whisking to blend.
11. Reduce heat to very low; simmer barbecue sauce 1 minute to blend flavors, whisking constantly.
12. Remove cauliflower from oven; transfer to large bowl.
13. Toss with enough barbecue sauce to coat; season to taste with salt and pepper.

ground cumin, head of cauliflower, fresh ginger, garlic, ketchup, soy sauce, sugar

Taken from www.epicurious.com/recipes/food/views/roasted-cauliflower-with-indian-barbecue-sauce-239826 (may not work)