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Recipes / Andrea Nguyen’s Char Siu Roasted Cauliflower (Bông Cải Trắng Nướng Vị Xá Xíu)

Andrea Nguyen’s Char Siu Roasted Cauliflower (Bông Cải Trắng Nướng Vị Xá Xíu)

By Mark Bittman

Published November 16, 2023

Here's a terrific recipe from home cook Andrea Nguyen, as featured on Food with Mark Bittman.

Photo: Aubrie Pick
Photo: Aubrie Pick
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In tropical Vietnam, cauliflower is a prized cool-weather crop that’s typically stir-fried, added to soup, or pickled. Home ovens are uncommon in Vietnam, so few people roast cauliflower. In my California kitchen, however, I coat cauliflower wedges in salty-sweet-spicy seasonings typically reserved for Cantonese-style char siu barbecue pork, and then high-heat roast them. The contours of the wedges caramelize here and there to develop a deep savoriness that evokes the prized edges and corners of char siu pork. Serve this cauliflower as a satisfying main dish or tuck it into bao and banh mi.

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Andrea Nguyen’s Char Siu Roasted Cauliflower (Bông Cải Trắng Nướng Vị Xá Xíu)

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