Easy Vietnamese Cauliflower
Elevate your dinner game with this Easy Vietnamese Cauliflower recipe, a vibrant and flavor-packed dish that brings the essence of Vietnamese cuisine to your table in just 30 minutes! Tender roasted cauliflower florets are coated in a savory-sweet sauce made with soy sauce, fish sauce, rice vinegar, and a hint of brown sugar, enhanced by the warmth of garlic and red chili flakes. Finished with fresh cilantro, green onions, sesame seeds, and a zesty squeeze of lime, this dish is as visually stunning as it is delicious. Perfect as a side dish or served over steamed rice for a quick, satisfying meal, this recipe is a must-try for anyone seeking a healthy, plant-forward twist on traditional Vietnamese flavors.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Vegetable oil
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Brown sugar
- 3 cloves Garlic
- 1 teaspoon Red chili flakes
- 2 stalks Green onions
- 2 tablespoons Fresh cilantro
- 1 whole Lime
- 1 teaspoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with vegetable oil.
Remove the leaves and core from the cauliflower and cut it into bite-sized florets.
In a large mixing bowl, toss the cauliflower with 1 tablespoon of vegetable oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread the florets in an even layer on the prepared baking sheet.
Roast the cauliflower in the oven for 20-25 minutes, turning once halfway, until the florets are golden brown and tender.
While the cauliflower is roasting, prepare the sauce. In a small bowl, mix together the soy sauce, fish sauce, rice vinegar, brown sugar, minced garlic, and red chili flakes until the sugar dissolves.
Thinly slice the green onions and roughly chop the cilantro. Set aside for garnish.
Once the cauliflower is done roasting, transfer it to a large skillet or wok over medium heat. Add the remaining 1 tablespoon of vegetable oil and pour in the sauce. Toss gently to coat the cauliflower in the sauce and cook for 2-3 minutes until heated through.
Plate the cauliflower and garnish with green onions, cilantro, sesame seeds, and a squeeze of fresh lime juice.
Serve immediately as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4516 mg | 196% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 23.4 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2291 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
