Char Siu Cauliflower
Char Siu Cauliflower
Ingredients
- 1 cauliflower, whole head
For Boiling
- 1/4 cup salt, or as needed, to heavily salt water
- 1/4 cup Shaoxing wine, or as needed
For the Char Siu Marinade
- 1 tablespoon Wangzhihe Fermented Red Bean Curd, generous spoonful
- 1/4 cup soy sauce, or as needed
- 1/4 cup hoisin sauce, or as needed
- 1/4 teaspoon white pepper, or MSG, a pinch
For the Filling
- 2 ounces cured Chinese ham, diced into small cubes
Instructions
- 1
Remove any outer leaves from the whole head of cauliflower.
⏱️ 2 min
- 2
Place a large pot on a burner. Add enough water to cover the cauliflower, a generous amount of salt (approximately 1/4 cup, or as needed to make it heavily salted), and 1/4 cup of Shaoxing wine to the pot. Bring the liquid to a rolling boil.
⏱️ 10 min
- 3
Carefully place the whole cauliflower head into the boiling liquid. Cover the pot with a lid and boil for 15-20 minutes, or until the cauliflower is tender enough to poke the ham into later, yet firm enough to hold its shape.
⏱️ 20 min
- 4
While the cauliflower boils, prepare the char siu marinade. In a mixing bowl, add a generous spoonful (approximately 1 tablespoon) of fermented red bean curd. Pour in about 1/4 cup of soy sauce and 1/4 cup of hoisin sauce. Add a pinch (approximately 1/4 teaspoon) of white pepper or MSG. Mix all the ingredients thoroughly with a spoon until a smooth, thick marinade is formed.
⏱️ 5 min
- 5
Take a piece of cured Chinese ham and dice it into small, uniform cubes.
⏱️ 3 min
- 6
Once the cauliflower is boiled, carefully remove it from the pot using tongs and place it in a metal roasting pan. Using a knife, make small incisions or pockets all over the surface of the cauliflower. Embed the diced cured Chinese ham cubes into these pockets.
⏱️ 10 min
- 7
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 8
Spoon the prepared char siu marinade generously over the entire cauliflower. Use a brush or spoon to spread the marinade evenly, ensuring it coats all surfaces.
⏱️ 5 min
- 9
Transfer the roasting pan with the marinated cauliflower into the preheated oven. Bake for 20-25 minutes, or until the cauliflower develops crispy, charred edges.
⏱️ 25 min•🌡️ 400
- 10
Once roasted to perfection, remove the cauliflower from the oven. Slice and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu Cauliflower
- 1 cauliflower, whole head
For Boiling
- 1/4 cup salt, or as needed, to heavily salt water
- 1/4 cup Shaoxing wine, or as needed
For the Char Siu Marinade
- 1 tablespoon Wangzhihe Fermented Red Bean Curd, generous spoonful
- 1/4 cup soy sauce, or as needed
- 1/4 cup hoisin sauce, or as needed
- 1/4 teaspoon white pepper, or MSG, a pinch
For the Filling
- 2 ounces cured Chinese ham, diced into small cubes
Instructions
- 1
Remove any outer leaves from the whole head of cauliflower.
⏱️ 2 min - 2
Place a large pot on a burner. Add enough water to cover the cauliflower, a generous amount of salt (approximately 1/4 cup, or as needed to make it heavily salted), and 1/4 cup of Shaoxing wine to the pot. Bring the liquid to a rolling boil.
⏱️ 10 min - 3
Carefully place the whole cauliflower head into the boiling liquid. Cover the pot with a lid and boil for 15-20 minutes, or until the cauliflower is tender enough to poke the ham into later, yet firm enough to hold its shape.
⏱️ 20 min - 4
While the cauliflower boils, prepare the char siu marinade. In a mixing bowl, add a generous spoonful (approximately 1 tablespoon) of fermented red bean curd. Pour in about 1/4 cup of soy sauce and 1/4 cup of hoisin sauce. Add a pinch (approximately 1/4 teaspoon) of white pepper or MSG. Mix all the ingredients thoroughly with a spoon until a smooth, thick marinade is formed.
⏱️ 5 min - 5
Take a piece of cured Chinese ham and dice it into small, uniform cubes.
⏱️ 3 min - 6
Once the cauliflower is boiled, carefully remove it from the pot using tongs and place it in a metal roasting pan. Using a knife, make small incisions or pockets all over the surface of the cauliflower. Embed the diced cured Chinese ham cubes into these pockets.
⏱️ 10 min - 7
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 8
Spoon the prepared char siu marinade generously over the entire cauliflower. Use a brush or spoon to spread the marinade evenly, ensuring it coats all surfaces.
⏱️ 5 min - 9
Transfer the roasting pan with the marinated cauliflower into the preheated oven. Bake for 20-25 minutes, or until the cauliflower develops crispy, charred edges.
⏱️ 25 min•🌡️ 400 - 10
Once roasted to perfection, remove the cauliflower from the oven. Slice and serve immediately.
⏱️ 2 min