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Roasted Cauliflower with Five Spice

This Roasted Cauliflower with Five Spice delivers a perfect crispy texture and a medley of flavors, making it a delightful addition to any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g cauliflower florets Fresh is best for optimal flavor. Look for firm, white florets.
  • 3 Tbsp vegetable oil Feel free to use olive oil or any neutral oil.
  • 1/2 tsp salt Sea salt or kosher salt works wonderfully here.
  • 1/8 tsp ground white pepper A subtle hint of spice; you can also use black pepper.
  • 1 tsp sugar This brightens the flavors and balances the spices.
  • 1/4 tsp five spice powder This fantastic blend is the star of the show!
  • 3-5 pieces dried Thai chilies Adjust based on your heat preference.
  • 8 cloves garlic Freshly minced garlic is unbeatable in flavor.
  • 2 tsp soy sauce Use low-sodium or tamari for a gluten-free option.
  • 1-2 pieces green onions, chopped For garnish and added freshness.

Method
 

Preparation
  1. Preheat your oven to 450 degrees F (230 degrees C).
  2. In a large bowl, toss the cauliflower florets with 3 tablespoons of vegetable oil until they are well coated.
  3. Lay the cauliflower florets out evenly on a parchment-lined baking sheet.
Roasting
  1. Place the baking sheet in the oven and roast the cauliflower for 10 minutes.
  2. Stir the cauliflower gently to ensure even roasting and roast for an additional 4-5 minutes until they’re beautifully browned and tender.
Seasoning
  1. While the cauliflower is roasting, combine salt, sugar, white pepper, and five spice powder in a small bowl.
Frying Garlic
  1. Heat a generous amount of vegetable oil in a wok or large skillet over medium heat.
  2. Add the chopped garlic and fry until golden brown, taking care not to burn it.
  3. Once golden, strain the garlic and set aside.
Final Assembly
  1. In the same wok, toast the dried Thai chilies for a minute until fragrant.
  2. Add the roasted cauliflower to the wok, sprinkle over the seasoning mixture, and drizzle with soy sauce.
  3. Toss everything well to coat, and finally fold in the fried garlic and chopped green onions.
Serving
  1. Serve immediately as a delectable appetizer or side dish.

Notes

If you want an even deeper flavor, let the roasted cauliflower sit for a few minutes with the spices before serving. Store leftovers in an airtight container in the fridge for up to 4 days.