Roast cauliflower takes on the flavors of Cantonese-style char siu barbecue pork, with an intense savoriness, deeply caramelized edges and salty-sweet seasoning. Serve this with rice or noodles as a satisfying essential dish, tuck it into sandwiches, or high salads or grain bowls.
Storage: Refrigerate for as much as 1 week. Freezing isn’t beneficial.
Whole: 40 minutes
Place a rack in the course of the oven and preheat to 450 levels. Line a big, rimmed baking sheet with parchment paper.
Pull off or lower away the massive leaves from the cauliflower, saving them for soup or broth, in case you’d like. Trim a slice from the core finish, the place it’s probably discolored. Whereas holding the cauliflower at a snug angle, curved facet down, insert your knife tip into the core. As you push the knife in farther, gently rock the blade facet to facet and forwards and backwards. The pinnacle ought to crack and naturally break into two halves.
Minimize every half into 4 wedges.
In a big bowl, stir collectively the hoisin sauce, sesame oil, agave, ketchup, soy sauce, garlic and five-spice powder. Add the cauliflower wedges and, utilizing a giant spoon or spatula, gently toss and stir to coat effectively. Unfold the wedges out onto the baking sheet, lower facet down. Smear any remaining seasoning from the bowl onto the wedges.
Roast the cauliflower for quarter-hour, use tongs to show over the wedges, and roast for one more 10 minutes. Liquid will seem on the pan. Proceed roasting for one more 5 to 10 minutes, flipping the cauliflower items a few times extra, because the liquid concentrates, bubbles and thickens, till the cauliflower is richly browned and tender however barely chewy.
Serve sizzling or at room temperature.
Per serving (2 cauliflower wedges)
This evaluation is an estimate primarily based on obtainable substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.
Tailored from “Ever-Green Vietnamese” by Andrea Nguyen (Ten Pace Press, 2023).
Examined by Joe Yonan.