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