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
Vietnamese fish sauce
fresh lime juice
clove garlic, smashed
thinly sliced green cayenne chile
medium head broccoli
chopped cilantro leaves
canola (or other neutral) oil
In This Recipe
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.