Tamarind Peanut Cauliflower

Momofuku once had this amazing cauliflower side dish on their menu.  It was a seasonal menu addition and hasn’t been on their menu since but that cauliflower stuck with me. The salty, sweet and sour combination of the sauce dances on your tastebuds against the crispness of the cauliflower with added crunch from the crushed peanuts. It’s a perfect add-on to your meal.

 For the cauliflower

1 head cauliflower cut in small florets

2-3 Tbsp olive oil

kosher salt  

2 Tbsp chopped peanut

1 lime cut in wedges (optional) 

For the sauce

1/4 cup tamarind paste

2 Tbsp brown sugar

1/2 lime, juiced

1 tsp fish sauce, or more to taste

2 Tbsp water

Preheat oven to 450F. 

In a medium bowl, toss cauliflower and olive oil to coat.  Spread evenly on parchment-lined baking sheet and sprinkle generously with salt.  Place in oven and bake for 30 minutes or until browned, tossing every 10 minutes.  Place cauliflower back in bowl. 

Meanwhile, in a small saucepan add all sauce ingredients.  Bring to a boil, reduce to simmer and cook until slightly thickened.  Adjust flavour to taste. 

Pour sauce over cauliflower while still very hot and toss to coat.  Place on serving dish and sprinkle peanuts over top.  Add lime wedges if desired.