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Roasted Cauliflower with Five Spice

A delightful veggie side dish that combines roasted cauliflower with the aromatic flavors of five spice powder, creating a perfect blend of savory, sweet, and slightly spicy notes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Asian, Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g cauliflower florets Choose firm, fresh-looking florets for the best results.
  • 3 Tbsp vegetable oil Use a neutral oil like canola or sunflower for frying.
  • 1/2 tsp salt Sea salt or kosher salt can both work.
  • 1/8 tsp ground white pepper Offers a more delicate flavor than black pepper.
  • 1 tsp sugar Brown sugar can also work for a hint of caramelization.
  • 1/4 tsp five spice powder Try to find a high-quality brand for the best flavor.
  • 3-5 pieces dried Thai chilies Adjust according to your spice preference.
  • 8 cloves garlic Fresh garlic is key for the best taste.
  • 2 tsp soy sauce Low-sodium soy sauce adds depth without overwhelming saltiness.
  • 1-2 pieces green onions, chopped Adds a fresh crunch that balances the roasted flavors.

Method
 

Preparation
  1. Preheat your oven to 450 degrees F (230 degrees C).
  2. In a large bowl, toss 500 g of cauliflower florets with 3 Tbsp of vegetable oil until evenly coated.
Roasting
  1. Spread the coated cauliflower on a parchment-lined baking sheet and roast for 10 minutes, stirring halfway.
  2. Continue roasting for another 4-5 minutes until golden brown and crisped.
Spice Preparation
  1. In a small bowl, combine 1/2 tsp of salt, 1 tsp of sugar, 1/8 tsp of ground white pepper, and 1/4 tsp of five spice powder. Set aside.
Garlic & Chili
  1. In a wok, heat enough oil (about 1/2 cup) to cover chopped garlic and fry 8 cloves chopped garlic until golden brown (3-4 minutes).
  2. Strain out the garlic and reserve the oil for drizzling later.
  3. Toast the dried Thai chilies in the same wok for 1-2 minutes until aromatic.
Combining Flavors
  1. Add the roasted cauliflower to the wok and sprinkle with the prepared spice mix.
  2. Drizzle soy sauce around the wok edges, allowing it to caramelize slightly while tossing everything together.
Serving
  1. Garnish with half of the fried garlic and the chopped green onions, then plate and top with extra fried garlic and green onions.
  2. Enjoy your stunning Roasted Cauliflower with Five Spice!

Notes

Keep an eye on the garlic while frying, and let the roasted cauliflower sit for a few minutes before serving to allow the flavors to meld beautifully.