I found myself with a cauliflower for which I had no plans. I had changed my mind about making curries, and so there was this cauliflower with no place to go. Fortuitously, a recipe for spicy roasted cauliflower showed up in the newspaper, adapted from a recipe from the Milk Street cooking empire. It seemed like fate. 

The ingredients:

1 cauliflower, in the 2 lb. range;

1/4 cup regular oil;

2 tablespoons ketchup;

2 tablespoons chili-garlic paste;

1 tablespoon garam masala;

2 teaspoons salt; and

2 teaspoons black pepper. 

Chopped green herbs or scallions to garnish, which I did not bother with. 

Sounded weird to me. Although, ketchup and cauliflower is also a bit odd. But good.  

I trimmed the cauliflower, cutting off the leaves and cutting out the core. I put the head on a rimmed sheet pan and turned the oven to 425 degrees. 

Next, I made the sauce, measuring all of the ingredients into a small bowl and then mixing thoroughly.
I used 2 tablespoons of chili-garlic paste. If you are not so big on spicy, use 1 tablespoon. I have something called chili-garlic paste and something called sambal oelek. I think they are pretty much interchangeable.   

Next I slathered half of the paste all over the cauliflower. This is a weirdly angled picture. 

Into the oven. I think I starting checking after 30 or 35 minutes. The goal is to have a skewer or knife stuck in the middle meet only a little resistance. 

I think I hit that point at about 40 minutes. I took the pan out, slathered the rest of the sauce over the cauliflower and put it back in the oven for another 10 minutes. 

Done! As I said, I could have sprinkled with some chopped greenery. The dish was a big hit with Philip and Maggie, cut into wedges to make each serving have some spice and some not. Who knew they would go for roasted cauliflower? Spicy on the outside, tender and mild in the inside.