Skip to main content
LoginSign Up
Vietnamese-Style Caramel Cauliflower with Shiitake Mushrooms

Vietnamese-Style Caramel Cauliflower with Shiitake Mushrooms

By Milk StreetMarch 27, 2025

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

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.

Tip

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.

Ingredients
  • 1

    tablespoon neutral oil

  • 2

    pound head cauliflower, cut into 1-inch florets

  • ¼

    cup white sugar

  • 9

    tablespoons coconut water or water, divided

  • 2

    tablespoons fish sauce, plus more if needed

  • 2

    scallions, thinly sliced, whites and greens reserved separately

  • 3

    medium garlic cloves, smashed and peeled

  • 1

    tablespoon minced fresh ginger

  • 1

    Fresno chili, stemmed, seeded and thinly sliced

  • Kosher salt and ground black pepper

  • 8

    ounces shiitake mushrooms, stemmed, caps sliced ¼ inch thick

  • ¼

    cup roasted peanuts, chopped

Step 1

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the cauliflower and cook, stirring, until charred in spots, 5 to 7 minutes. Transfer to a large plate. Let the skillet cool; add the sugar and 3 tablespoons coconut water; stir. Cook over medium-high, occasionally swirling the pan, until the caramel is mahogany in color, 4 to 6 minutes.

Step 2

Off heat, add the fish sauce and another 2 tablespoons coconut water. Cook over medium, stirring, until any hardened bits dissolve. Add the scallion whites, garlic, ginger, half the chili and ½ teaspoon pepper; cook, stirring, for 30 to 60 seconds. Stir in the mushrooms and a pinch of salt; cook over medium-high until the mushrooms release some liquid, 1 to 2 minutes.

Step 3

Stir in the remaining 4 tablespoons coconut water and the cauliflower. Bring to a simmer, then cover, reduce to medium and cook, stirring, until tender, about 15 minutes. Let stand, covered, off heat 5 minutes. Stir in half the peanuts and remaining chili. Taste and season with more fish sauce and pepper. Sprinkle with the remaining peanuts and scallion greens.

Featured in