Manchurian Roasted Cauliflower

adapted from Cinnamon Spice

Roasted cauliflower tossed in a spicy, savory tomato sauce.* might be great with some white beans or shredded chicken!

Ingredients
1 big head fresh cauliflower
olive oil
coarse sea or kosher salt and fresh black pepper
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
3 scallions, chopped, for garnish




Instructions:
Preheat oven to 400 degrees F. 

Break or cut the cauliflower into florets that are fairly even in size. 

Place on a large baking sheet and drizzle with 2 tablespoons olive oil, 1 teaspoon coarse salt and lots of black pepper. 

Use your hands to massage the oil into the florets then arrange in a single layer. Roast until fork tender.

Meanwhile in a large skillet, throw in a tablespoon or 2 of oil & saute garlic for a minute or two - just until fragrant - not browned. Add the onion over medium-low heat, saute 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. You can puree it smooth if you like or lightly smash it with a potato masher leaving it a little chunky.

Turn the heat up to medium, stir in chile powder and season well with salt and pepper to taste.

Add the florets and toss well until they are completely coated. 

Garnish with scallions. Serve immediately.