Momofuku’s brussels sprouts & cauliflower in Asian vinaigrette
Even brussels sprout haters will love Momofuku’s succulent umami-rich Asian-style brussels sprouts. And don’t forget the cauliflower!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1/2 t canola or grapeseed oil
- 1/2 cup Rice Krispies or other puffed rice cereal
- 1/2 t schichimi togarashi or cayenne pepper
- 1 pound brussels sprouts, ends trimmed and halved
- 1 pound cauliflower, trimmed and cut into florets about the same size as your halved brussel sprouts
- 2 T canola or grapeseed oil
- 1 clove minced garlic
- 1/3 cup fish sauce or vegetarian substitute
- 1/4 cup water
- 2 T rice vinegar
- Juice of 1 lime
- 2 T sugar
- A few thin slices of red bird eye chilies, to taste (or a few squirts of srirachi chili sauce)
- 3 T mint, roughly chopped, plus some for garnish
- 3 T cilantro leaves roughly chopped, plus some for garnish
Instructions
- 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.)
- 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.
- 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.
- Toss the roasted vegetables in the vinaigrette, top with mint and cilantro leaves and seasoned Rice Krispies.