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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.