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Author Notes: This recipe was inspired by a fried cauliflower dish I’ve eaten at Momofuku Ssäm. My version is roasted and its crunch comes from fried shallots, but the dressing has a similar umami funk. I’ve also tried it with the addition of toasted pine nuts, chopped very fine, but I think I prefer it without. Serve with rice for a quick, simple meal. —gluttonforlife
- 1/4 cup Vietnamese fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 2 tablespoons sugar
- 1 clove garlic, smashed
- 1 teaspoon thinly sliced green cayenne chile
- 1 large shallot
- 1 medium head broccoli
- 1 tablespoon chopped cilantro leaves
- canola (or other neutral) oil
- Preheat oven to 400 degrees.
- Whisk together first 6 ingredients in a small jar or pitcher and set aside.
- Peel shallot and slice into thin rings. Spread on paper towel in a single layer and cover with another paper towel (to absorb moisture).
- Remove stalk from broccoli and save for another use. Trim head into small-to-medium florets. Toss in a bowl with 2 tablespoons oil and ¼ teaspoon salt. Spread on a baking sheet and roast for 20 minutes, turning once or twice (use tongs).
- Meanwhile, heat 1 generous tablespoon canola oil in a small skillet and fry shallots until dark golden brown and crispy. Drain on paper towel.
- Remove broccoli from oven and place in shallow bowl. Pour on 2 tablespoons fish sauce dressing and toss to coat. Sprinkle shallots and cilantro on top. Pass more dressing at the table.
- This recipe was entered in the contest for Your Best Broccoli/Broccoli Rabe Dish
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