Vermicular | Steam-Roasted Cauliflower with Fish Sauce

Steam-Roasted Cauliflower with Fish Sauce

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
20 min
Cooking Steps

[LOW] 10 min + 10 min


1 medium head of cauliflower, cut into small florets
10 fava bean pods, shelled and peeled
¼ teaspoon Kosher salt
1 tablespoon vegetable oil

Sauce Mixture
½ clove garlic, minced
1” piece fresh ginger, peeled, finely chopped
1 tablespoon Nam Pla (fermented fish sauce)
2 teaspoons vinegar
1 teaspoon sugar
Freshly chopped cilantro, to taste

  1. Add oil into the pot and space out cauliflower florets evenly. Sprinkle with salt, cover and steam-roast over [LOW] heat for 10 minutes.

  2. Add fava beans and steam-roast, covered, for an additional 10 minutes. In a small bowl, mix all ingredients for Sauce Mixture. Set aside.

  3. Drizzle Sauce Mixture over cauliflower and beans, stir once, and serve.

  • Add any halved florets, cut-side down, to maximize caramelization.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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