Vietnamese-Style Caramel Cauliflower with Shiitake Mushrooms
- Makes4 servings
- Cook Time45 minutes
- 1
Caramel sauce is not just for sundaes! Inspired by Vietnamese caramel pork, we skillet-braise cauliflower and shiitake mushrooms in a savory-sweet sauce with garlic, ginger and fresh chili. The pan gets very hot while the florets are seared, so let it cool before adding the sugar; it can caramelize too quickly and taste bitter. We prefer unsweetened coconut water, as it adds richness, but plain water works, too. Serve with jasmine rice.
Don’t add the sugar to the skillet immediately after searing the cauliflower. The skillet builds up considerable heat, so allow it to cool before sprinkling in the sugar to avoid an unevenly colored or scorched caramel. Also, add a pinch of salt to the mushrooms so they quickly soften and release their moisture.
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