Char Siu Cauliflower | Entree | Salted Yum |

Char Siu Cauliflower

char siu cauliflower

The tastiest Asian inspired cauliflower, so tender packed with flavor and such a nice meaty bite to it! This is great as an appetizer or as a side side.

char siu cauliflower

I got super inspired to make this after eating at a restaurant and boy it won’t disappoint you can make this cauliflower as an appetizer or it can be the main dish! Plus cauliflower doesn’t have many calories so it’s not something you feel guilty about eating, yet taste like you are indulging.

How to Roast a Whole Cauliflower

  • Rinse and dry the head of cauliflower and carefully cut off the bottom stalk be careful not to cut too much off, you want the entire head intact for baking
  • Place cauliflower on a baking sheet and pour half of the sauce onto cauliflower letting it sink into the core, brush more of the sauce on any pieces that aren’t covered.
  • Roast for 50-60 minutes at 375 degrees
  • While it bakes continue to brush the cauliflower with the soy sauce mixture until you use all of it.

Storing the cauliflower:

  • IF you have any leftover you can simply store in a container in the refrigerator for 2-3 days.
  • Reheat in the oven at 350 degrees for about 10 minutes or until hot.

 

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Char Siu Cauliflower

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The tastiest asian inspired cauliflower, so tender packed with flavor and such a nice meaty bite to it! This is great as an appetizer or as a side side
  • Difficulty:Intermediate
  • Prep Time:10 mins
  • Cook Time:50 mins
  • Serves:4

Nutrition per portion

Ingredients
  • 1/2 cup soy sauce
  • 1/2 cup hoisin sauce
  • 2 tablespoon mirin
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons brown sugar
  • 1 teaspoon ginger, freshly grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon chinese five spice powder
  • 1 cauliflower head
  • green onions, for garnish
  • black and white sesame seeds, for garnish
Method
  1. preheat oven to 350 degrees.
  2. In a medium bowl mix together soy sauce, hoisin sauce, mirin, rice wine vinegar, ginger, garlic powder, red pepper flakes, and Chinese five-spice powder stir well until incorporated. Set aside
  3. Rinse and dry the head of cauliflower and carefully cut off the bottom stalk be careful not to cut too much off, you want the entire head intact for baking. Peel away any remaining green leaves and place on a baking sheet and pour half of the sauce onto cauliflower letting it sink into the core brush more of the sauce on any pieces that aren't covered.
  4. Place pan in oven and roast for 50-60 minutes, depending on the size of the cauliflower or until knife cuts through the core. Continue to brush the cauliflower until all the sauce is used.
  5. Brown the cauliflower, by turning it on broil and roast 2-4 more minutes, watching carefully so it doesn't burn.
  6. Remove from oven and garnish with green onions and sesame seeds.
 

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