INGREDIENTS
- 1 head cauliflower, washed and cut into large florets
- 3 Tablespoons olive oil, for extra for drizzling
- 1-inch piece fresh, peeled and grated ginger
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 14.5-ounce can diced tomatoes
- 1 Serrano chile pepper, quartered lenthwise
- 1/2 teaspoon cayenne pepper
- salt and pepper
- 3 Tablespoons chopped cilantro
DIRECTIONS
Preheat oven to 425 degrees and line a rimmed baking mat with parchment paper. Spread the cauliflower florets in a single layer and drizzle with olive oil. Toss to coat. Roast for 15-20 minutes, or until the cauliflower begins to brown.
While the cauliflower is roasting, prepare the spicy tomato sauce. Heat 3 Tablespoons of olive oil in a large frying or saute pan over medium-high heat and add the ginger and garlic. Cook, stirring, for a minute or two. Add the cumin, coriander, and turmeric and cook, stirring frequently, until very fragrant, about two minutes.
Reduce the heat to medium-low and add the tomatoes and all of the juice from the can, chile pepper, and cayenne. Simmer until the tomatoes are cooked and use the back of a wooden spoon to mash the tomatoes to break them down into a chunky sauce. Add the cilantro and cook for another minute. Season with salt and pepper to taste.
Place the roasted broccoli florets onto a serving plate and top with the spicy tomato sauce. Serve immediately.
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