Description
A delightful twist on cauliflower featuring aromatic five-spice powder for a flavor explosion that captivates every palate.
Ingredients
Scale
- 500 g cauliflower florets
- 3 Tbsp vegetable oil
- 1/2 tsp salt
- 1/8 tsp ground white pepper
- 1 tsp sugar
- 1/4 tsp five spice powder
- 3–5 dried Thai chilies
- 8 cloves garlic
- 2 tsp soy sauce
- 1–2 green onions, chopped
Instructions
- Preheat the oven to 450°F (230°C).
- Toss the cauliflower florets in vegetable oil until coated.
- Spread the cauliflower on a parchment-lined baking sheet and roast for 10 minutes, then stir and roast for another 4-5 minutes.
- Combine salt, sugar, ground white pepper, and five-spice powder in a bowl.
- Heat vegetable oil in a wok, fry minced garlic until golden, then remove and set aside.
- Toast dried chilies in the same oil for 30 seconds until fragrant.
- Toss the roasted cauliflower with the spice mix and soy sauce.
- Mix in fried garlic and chopped green onions, then serve immediately.
Notes
For best texture, cut cauliflower into evenly sized florets. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg