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Food by VICE

Roasted Cauliflower Salad with Nuoc Nam Recipe

Parisians lost their minds over the amount of chilies in the dishes at Le Marie Celeste. This simple Thai-inspired salad is no different.

by Haan Palcu-Chang
Nov 6 2014, 8:43pm

Ingredients

for the nuoc nam
1/4 cup rice vinegar
1/4 cup granulated sugar
1/3 cup fish sauce
15 grams garlic
2 small Thai chilies

for the cauliflower
1 head of cauliflower
small handful of roasted and lightly crushed hazelnuts
handful of picked coriander
half of a shallot, finely sliced

Directions

1. Preheat oven to 425°F (220°C). Break the cauliflower into florets. Put on baking sheet and drizzle with vegetable oil. Put in oven and roast cauliflower until lightly charred, approximately 10-15 minutes. Set aside and let cool to room temperature.

2. For the nuoc nam, finely mince chilies and garlic. Mix all ingredients together with 1 cup water until sugar has dissolved.

3. To assemble: dress cauliflower, coriander and shallots with nuoc nam. You will not need all the dressing but you want to add enough that there is a small pool of vinaigrette at the bottom of the bowl. You may need to add a pinch of salt at this point.

4. Spoon salad onto a large serving platter and sprinkle with toasted hazelnuts.

From This Paris Chef Is Putting Thai Chilies Where They Don't Belong

Tagged:
Paris
Munchies
Food
FRANCE
thai
vegetables
salad
make
cauliflower
salads
Haan Palcu-Chang
shallots
cilantro
Sides
coriander
hazelnuts
fish sauce
le mary celeste
rice vinegar
Thai chilies