Vietnamese-Style Caramel Cauliflower with Shiitake Mushrooms

Ingredients

• 1 head Cauliflower (Cut into bite-size florets, about 680 g trimmed)
• 8 oz Shiitake mushrooms (Stems removed; caps sliced)
• 2 tbsp Neutral cooking oil (Such as grapeseed, canola, or vegetable oil)
• 0.25 cup Granulated sugar (For the caramel sauce)
• 0.75 cup Unsweetened coconut water (Plain water may be substituted)
• 2 tbsp Fish sauce (Adds savory umami; use a vegetarian fish-sauce substitute if desired)
• 4 cloves Garlic (Finely chopped or minced)
• 1 tbsp Fresh ginger (Finely grated or minced)
• 1 Fresh red chili (Thinly sliced; use more or less to taste)
• Kosher salt (To taste; add a pinch to the mushrooms to help them soften and release moisture)
• 1.5 cups Jasmine rice (Cooked separately, for serving; amount is dry rice)
• 0.25 cup Fresh cilantro (Chopped, for serving)

Steps

1. 1

   Prepare all the ingredients before heating the skillet. Cut the cauliflower into evenly sized florets, slice the shiitake caps, mince the garlic and ginger, and slice the chili. If serving with rice, begin cooking the jasmine rice according to its package directions.

2. 2

   Heat a large skillet over medium-high heat. Add the oil and, once shimmering, arrange the cauliflower in a single layer. Sear, turning occasionally, until the florets are browned in spots and beginning to soften, about 5 to 7 minutes. Transfer the cauliflower to a plate.

3. 3

   Add the sliced shiitake mushrooms to the skillet. Season with a pinch of salt and cook, stirring occasionally, until softened and their moisture has been released and mostly evaporated, about 4 to 5 minutes. Transfer them to the plate with the cauliflower, or push them to one side of the skillet.

4. 4

   Remove the skillet from the heat and let it cool for several minutes. Do not add the sugar immediately to the very hot pan, as it may caramelize unevenly or scorch and become bitter.

5. 5

   Sprinkle the sugar evenly into the cooled skillet. Return the skillet to medium heat and cook without stirring, or with only occasional gentle swirling, until the sugar melts into an amber caramel, about 2 to 4 minutes. Watch closely because the color darkens quickly.

6. 6

   Add the coconut water carefully to the caramel; it may bubble vigorously. Stir with a wooden spoon, scraping up any hardened caramel from the bottom, until the sauce becomes smooth.

7. 7

   Add the fish sauce, garlic, ginger, and sliced chili to the caramel sauce. Stir and simmer for 1 to 2 minutes, until the aromatics are fragrant and the sauce is evenly combined.

8. 8

   Return the seared cauliflower and shiitake mushrooms to the skillet. Stir to coat, then cover and simmer over medium-low heat until the cauliflower is tender but not falling apart and the sauce has thickened slightly, about 10 to 15 minutes. Stir once or twice during cooking; add a splash of water if the sauce reduces too quickly.

9. 9

   Taste and adjust the seasoning with salt if needed. The finished sauce should be glossy, savory-sweet, lightly spicy, and clinging to the vegetables.

10. 10

    Spoon the caramel cauliflower and mushrooms over jasmine rice. Garnish with chopped cilantro and additional sliced chili, if desired, and serve hot.

Notes

The full author recipe was inaccessible behind a membership prompt, so quantities and some finishing details are reconstructed from the available description and cooking notes. The source specifically advises letting the skillet cool before adding sugar, using unsweetened coconut water or plain water, salting the mushrooms, and serving with jasmine rice.

Nutrition per serving

• main
• vegetarian
• vegan adaptable
• gluten-free
• skillet-braised
• stovetop
• Vietnamese-inspired
• weeknight meal