Want something light and healthy, without compromising flavor? Try this roasted cauliflower tossed in the warm deep flavor of Cambodian Seven Spice and sprinkled with crunchy roasted garlic and California chili pepper.
- Preheat Baking Sheet Place 13”x18”x1” baking sheet in oven, set temperature to 425°F.
- Marinate Cauliflower Whisk olive oil and soy sauce until completely incorporated. Drizzle over cauliflower, toss gently until evenly coated.
- Prepare Spice Mix In a small bowl mix Cambodian Seven Spice, sugar and salt. Set aside
- Roast Cauliflower When oven temperature reaches 425°F remove the baking sheet and pour the cauliflower mixture on the hot baking sheet. Spread into a single layer. Roast for about 10 minutes until cauliflower touching the baking sheet are brown. Stir and roast for additional 5 more minutes. Remove from oven and set aside.
- Roast Garlic and Chili In a large wok over medium high heat add oil, garlic and California chili. Stir continuously until garlic turns golden and crunchy. Reserve some roasted garlic and chili for garnish.
- Final Step Add roasted cauliflower into the wok, mix well. Turn off the heat, add green onion (reserve some for garnish), mix well. Sprinkle with the spice mix, and toss until the cauliflower is coated evenly with spice.
- Substitute Thnot Sugar with brown sugar
This dish is inspired by one of my mother’s beef jerky recipes (Saich Ko Ngeart), which is prepared with a combination of Chinese and Cambodian spices (Angkor Cambodian Seven Spice).
Growing up in Cambodia, I always associate the seven spice aroma with Saich Ko Ngeart or Kaw Ko. However, as I am motivated to incorporate more healthy dishes into my daily diet I do enjoy this flavor with hearty vegetables such as cauliflower. I suppose, it is fair to say that ‘seven spice’ evolved with my family as my fraternal grandfather was a Chinese refugee to Cambodia, and I am a refugee to America.