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A bowl of roasted cauliflower florets garnished with chopped fresh herbs, red chili flakes, and puffed rice on a light-colored surface.

Air Fried Cauliflower with Fish Sauce Vinaigrette

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Golden, air-fried cauliflower gets dressed in a vibrant fish sauce vinaigrette and topped with puffed rice for crunch. This is not your average veg dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Asian Inspired, Southeast Asian
Calories: 525
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head cauliflower cut into small florets
  • 2 tablespoon olive oil
  • ½ cup cilantro leaves reserve stems for vinaigrette
  • ¼ cup puffed rice
For the Fish Sauce Vinaigrette
  • ½ cup fish sauce preferably Red Boat
  • ¼ cup water
  • ¼ cup sugar
  • 2 tablespoon lime juice fresh squeezed, from 1 lime
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon cilantro stems thinly sliced
  • 3 tablespoon mint finely chopped
  • 1 clove garlic minced
  • 2 red bird’s-eye chiles thinly sliced

Equipment

  • Air Fryer
  • Glass jar or container with lid
  • Mixing bowl

Method
 

Cook the Cauliflower
  1. Preheat air fryer to 400°F.
  2. In a mixing bowl, toss cauliflower florets with olive oil and a pinch of Momofuku Savory Salt (or kosher salt).
  3. Air fry for 10 minutes, shaking halfway, until deeply golden and crispy at the edges.
Make the Vinaigrette
  1. While cauliflower cooks, combine fish sauce, water, sugar, lime juice, rice vinegar, cilantro stems, mint, garlic, and chiles in a jar.
  2. Stir well or shake to combine. Let sit for 10 minutes.
Assemble and Serve
  1. Plate the crispy cauliflower.
  2. Drizzle with fish sauce vinaigrette.
  3. Top with puffed rice and fresh cilantro leaves. Serve immediately.

Nutrition

Calories: 525kcalCarbohydrates: 63gProtein: 7gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 9120mgPotassium: 514mgFiber: 2gSugar: 55gVitamin A: 1206IUVitamin C: 17mgCalcium: 106mgIron: 3mg

Notes

Storage: Best straight from the air fryer while it's crisp, the cauliflower softens as it sits. Leftovers keep in the fridge a couple days, un-dressed if possible; reheat in the air fryer or a hot oven to re-crisp rather than the microwave. The vinaigrette keeps separately in a sealed jar in the fridge for 3-4 days.

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