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Momofuku Roasted Cauliflower


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  • For the vinaigrette:
  • 1/4 cup fish sauce
  • 2 tablespoons rice wine vinegar
  • 1/4 cup sugar
  • Juice of 1 lime
  • 1 minced garlic clove
  • 1 jalapeno, thinly sliced, seeds removed
  • 2 tablespoons very thinly sliced cilantro stems
  • 1/2 cup cilantro leaves
  • 1/4 cup chopped mint
  • For the cauliflower:
  • 2 small heads cauliflower
  • 3/4 cup bhel mix, Rice Crispies, or Special K cereal
  • 1/2 teaspoon shichimi togarashi (Japanese seven-spice powder)
  • additional lime wedges and chopped mint for serving


Servings 3
Adapted from


Step 1

Combine all ingredients fish sauce, water, vinegar, sugar, and lime, and stir until sugar dissolves. Stir in garlic, jalapeno, cilantro stems, leaves, and mint. Taste for flavoring—you may want to add the juice of another half a lime or a teaspoon of sugar according to your taste. Set aside.

Preheat oven to 400 F. Chop cauliflower into florets and place in a large mixing bowl. Add a splash of oil and toss to coat. Spread the cauliflower on two rimmed baking sheets—do not crowd. Roast 30 minutes, stirring once, then turn down to 350 and watch carefully. Cook until cauliflower is tender and brown in spots.

If you’re using Special K, crumble so it resembles Rice Krispies. Add cereal (or bhel mix) to a skillet along with a sprinkle of oil and the shichimi togarashi. Toss to distribute, toast over medium heat until it darkens only slightly. Remove pan from heat.

When cauliflower is cooked, place in a large serving bowl. Toss with about half the dressing. Taste to see if it needs more dressing. Serve with puffed rice on top, as well as additional lime and mint if desired.

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