Char Siu Roasted Cauliflower
This recipe is featured in Ever-Green Vietnamese, by Andrea Nguyen
In tropical Vietnam, cauliflower is a prized cool -weather crop that is typically stir-fried, added to soup, or pickled. Serve this cauliflower as a main dish or tuck it into bao or banh mi.
- Servings Makes a generous 1 pound, 4 servings
Ingredients
- .9 Kg (2 pound) head of cauliflower
- 45 ml (3 tablespoons) hoisin suce
- 30 ml (2 tablespoons) toasted sesame oil
- 15 ml (1 tablespoon) agave syrup or mild honey
- Scant 15 ml (1 tablespoon) ketchup
- 7.5 ml (1 1/2 teaspoons) soy sauce
- 2 garlic cloves, minced and mashed or put through a garlic press
- 1.3 ml (1/4 teaspoon) Chinese five-spice powder
Preparation
- Position a rack in the middle of the oven and preheat to 232°C (450°F). Line a rimmed baking sheet with parchment paper.
2. Pull off or cut away large leaves from the cauliflower, saving them for soup or broth, if you like. Trim a slice from the core end, where it is likely discolored. Cut the head into wedges no more than three inches thick. Using a dish towel, dry the wedges so that they will absorb the seasonings well.
3. In a big b0wl, stir together the hoisin sauce, sesame oil, agave syrup, ketchup, soy sauce, garlic and five-spice powder. Add the cauliflower wedges and, using a big spoon or spatula, stir to coat well. Spread the wedges out onto the prepared baking sheet, cut side down. Drizzle or smear any remaining seasoning from the bowl onto the wedges.
4. Roast the cauliflower for 15 minutes, use tongs to turn over the wedges, then roast for 10 minutes longer. Liquid will appear on the pan, Continue roasting for 10 to 15 minutes, during which the liquid will concentrate, bubble, and thicken. As that happens, use the tongs or a spatula to flip the cauliflower pieces about three times so they puck up the seasonings.
5. To get a slightly deeper color and flavor, keep the baking sheet in place and switch on the broiler for about 60 seconds, monitoring carefully to avoid burning. Remove the cauliflower from the oven and let it rest for a few minutes to develop flavor before serving.
