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Remove any outer leaves from the whole head of cauliflower.

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.

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.

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.

Take a piece of cured Chinese ham and dice it into small, uniform cubes.

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.

Preheat your oven to 400°F (200°C).

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.

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.

Once roasted to perfection, remove the cauliflower from the oven. Slice and serve immediately.


Remove any outer leaves from the whole head of cauliflower.

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.

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.

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.

Take a piece of cured Chinese ham and dice it into small, uniform cubes.

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.

Preheat your oven to 400°F (200°C).

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.

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.

Once roasted to perfection, remove the cauliflower from the oven. Slice and serve immediately.
