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Arugula Shiitake & Pancetta Salad | Something New For Dinner

Momofuku's brussels sprouts & cauliflower in Asian vinaigrette

Prep

Total

Yield 6 servings

Even brussels sprout haters will love Momofuku's succulent umami-rich Asian-style brussels sprouts. And don't forget the cauliflower!

Ingredients

Instructions

  1. If you are going to make the optional seasoned rice Krispies, make then first. Add grapeseed oil to a medium hot frying pan add grapeseed oil. Let it get hot and add the Rice Krispies. Toast for a minute or two, stirring so they do not burn until they darken a shade or two. Remove from heat, sprinkle with schichimi togarashi and remove from pan. Set aside. (This step is optional and more about a fun presentation than an essential ingredient for the dish.)
  2. To roast the vegetables: Heat oven to 400 degrees. Place cauliflower and brussels sprouts on separate baking sheets. Toss each sheet of vegetables in about 1 T of oil. Once vegetables are evenly coated in oil, place each vegetable cut-side down on the baking sheet, taking care not to over crowd the baking sheet. Roast for about 12 minutes and check. When the cut-side of the vegetables have browned flip them and roast a few minutes longer, until they are fairly browned and tender, but not burnt. The roasting time for the cauliflower and the brussels sprouts may be slightly different.
  3. For the vinaigrette: Put garlic in a food processor or Cuisinart mini-prep. Chop the garlic. Add fish sauce, water, rice wine vinegar, lime juice, sugar, garlic, srirachi sauce, mint and cilantro. Blitz it a couple times to combine.
  4. Toss the roasted vegetables in the vinaigrette, top with mint and cilantro leaves and seasoned Rice Krispies.

Recipe by Something New For Dinner at