• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » All Recipes » Healthy Meals » Five-Spice Roasted Cauliflower

    Five-Spice Roasted Cauliflower

    Published: Sep 25, 2015 · Modified: Jan 16, 2021 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    This is my favourite ways to cook cauliflower, and you can apply the same technique to other roasted vegetables as well. This is an addictive appetizer, or it would make a great side dish at your next Thanksgiving meal!

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Roasted Cauliflower

    Roasted Cauliflower with Five-Spice

    ★★★★★ 4.8 from 5 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 2
    Print Recipe
    Pin Recipe

    Ingredients

    • 500 g cauliflower florets (about one medium head)
    • 3 Tbsp vegetable oil plus more for frying garlic
    • ½ tsp salt (see note)
    • ⅛ tsp ground white pepper
    • 1 tsp sugar
    • ¼ tsp five spice powder, store-bought or homemade
    • 3-5 dried Thai chilies, break in half and remove seeds
    • 8 cloves garlic
    • 2 tsp soy sauce
    • 1-2 green onions, chopped

    Note: If your cauliflower is on the small side, reduce the amount of salt slightly.

    Ingredients and Kitchen Tools I Use


    Instructions

    Preheat the oven to 450°F/230°C.

    Toss cauliflower thoroughly in 3 Tbsp of vegetable oil until thoroughly coated. Lift cauliflower out of the bowl, leaving behind any excess oil, and place on a parchment-lined baking sheet. Spread the florets out so they are not touching. 

    Roast the cauliflower for 10 minutes, then stir the florets to promote even browning and roast for another 4-5 minutes until they have browned nicely. Remove from oven and leave to cool slightly on the pan until ready to use.

    In a small bowl, stir together salt, sugar, white pepper and five spice powder until well combined.

    In a wok, add chopped garlic and then add just enough veg oil to almost cover the garlic. Fry gently on medium low heat until golden. Pour the garlic through a strainer, reserving the garlic oil for another use. Return the wok to medium high heat without cleaning it; we want the garlic oil that’s left on the wok.

    Add dried chilies to the wok and toast until darkened slightly and smells smokey. Add roasted cauliflower, sprinkle the dry seasoning evenly over the cauliflower, and pour the soy sauce in around the edges of the wok. Toss quickly until the cauliflower is thoroughly coated. Turn the heat off, add half of the fried garlic and chopped green onion and toss to combine. Plate, and sprinkle with the remaining fried garlic and green onions. Serve immediately on its own as an appetizer or as a side dish.

    Join us on Patreon for bonus content and rewards!


    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    « Homemade Five Spice Powder Recipe
    Homemade Sriracha Hot Sauce ซอสพริกศรีราชา »

    Reader Interactions

    Comments

    1. Hendrik

      March 02, 2022 at 10:57 am

      What's supposed to happen with the chillies, once they're "darkened slightly and smells smokey"? They make no reappearance.

      Reply
      • Hendrik

        March 02, 2022 at 11:47 am

        Sorry, my mistake, just ignore what I said. I was irritated by "darkened" as that is usually the point where the chilies are removed. But they aren't here.

        ★★★★

        Reply
    2. Futile Resistance

      December 30, 2020 at 9:12 pm

      This ia a bit fiddly and time consuming to prep but it's cheap and tasty with lots of garlic - who needs more than that?

      ★★★★★

      Reply
    3. tina

      December 25, 2020 at 4:24 pm

      This recipe tastes really good, but keeping the cauliflower not completely soggy yet with char is harder than it seems in the video.

      This is not a problem if you enjoy your cauli on the softer side. Also I wish I didn't have to dirty a pan and a wok and turn on the broiler for this. Usually I just sear it in the pan, but again, cauli overcooks and it uses too much oil.

      The flavor of the sauce, with the sweet and salty + five spicy + garlic is super delicious and very addictive. Even if the texture isn't 100%, this is always a hit at our dinner table no matter who we're sharing the meal with.

      ★★★★★

      Reply
    4. BZT

      December 09, 2020 at 5:51 am

      The five spice took the dish to a whole new level!! Absolutely amazing..

      ★★★★★

      Reply
    5. Pallavi

      December 07, 2020 at 7:40 pm

      The first time i made this recipe, I was skeptical if 1/4tsp 5spice would make a difference. But damn! So flavorful!! Love it.

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

    Featured On...

    Meatless Recipes

    • Vegan Thai Green Curry Meat Eaters Will Love
    • Pad See Ew with Rice Vermicelli
    • Chili Garlic Noodles Recipe
    • Fast & Easy Marble Eggs with Prik Nam Pla

    Vegetable Recipes

    • Soy Caramel Roasted Kabocha Squash
    • Maple Fish Sauce Brussels Sprouts
    • Gai Lan Oyster Sauce Stir-Fry
    • Cucumber Challenge! Spicy Chicken & Cucumber Stir-Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2022