Cauliflower with Salty-Sweet Chili Crisp Sauce

• 份量: 4 servings
• 总时间: 40 minutes

配料

1/2 cup cornstarch

Kosher salt and ground black pepper

2 to 2½ pound head cauliflower, trimmed and cut into 1½-inch florets

1/3 cup neutral oil

2 tablespoons chili crisp

2 tablespoons soy sauce

2 tablespoons unseasoned rice vinegar

2 tablespoons firmly packed light OR dark brown sugar

步骤

Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together the cornstarch and ¾ teaspoon each salt and pepper.

In a large bowl, toss the cauliflower with the oil, using your hands to rub the oil into the florets. Sprinkle with the cornstarch mixture and toss, pressing the cornstarch into the cauliflower. Transfer the florets to a rimmed baking sheet, shaking off excess cornstarch and turning the pieces cut side down as much as possible. Roast until golden brown on the bottom, about 15 minutes. Meanwhile, in a small bowl, stir together the chili crisp, soy sauce, vinegar and sugar; set aside.

Using a wide metal spatula, flip the cauliflower, then roast until deep golden brown, another 10 minutes. Transfer to a platter and drizzle with the chili crisp mixture.

Optional garnish: Chopped roasted peanuts OR chopped fresh cilantro OR thinly sliced scallions OR a combination