The inspiration for this dish was David Chang’s roasted brussel sprouts with fish sauce dressing at a recent lunch we enjoyed at Momofuku in Las Vegas. We don’t often see brussel sprouts on offer in Manila, so I thought I would experiment with other brassica relatives — cauliflower, broccoli and red cabbage.
Cut cauliflower and broccoli into medium sized florets. Wash or soak well and drain and spin dry.
Slice red cabbage so that the central stem holds the leaves together. Heat up your oven to 400F. Into an ovenproof pan, heated on top of a burner, add some vegetable oil (grapeseed, canola, etc.) and add the brassicas and let them be. Once they start to brown slightly, place them into the oven and let them roast on high heat. After about 10-12 minutes, check on the veggies and turn them over for even browning. Cook for a total of 23-25 minutes (cabbage less) until well caramelized and colored.
This is what the veggies looked like after I took them out of the oven… I could have left them in a few more minutes.
Make a dressing of fish sauce, a touch of water, fresh lime (dayap) juice, sugar, chilies and chopped cilantro. Sprinkle dressing generously over warm vegetables and add some chopped wansoy or cilantro, thai basil, mint and green onions.
This was delicious. Not quite the wonderful dish we enjoyed at Momofuku, but brilliant for a first attempt.