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