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
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.