Roasted Cauliflower with Nuoc Cham Sauce

Roasted Cauliflower with Nuoc Cham Sauce is a vibrant, flavor-packed dish that brings a Vietnamese twist to a classic roasted vegetable. The crispy, golden cauliflower florets pair beautifully with the tangy, sweet, and savory Nuoc Cham dipping sauce, made with lime juice, fish sauce, garlic, and chili.

Whether served as a side dish, appetizer, or a light vegetarian main course, this recipe is perfect for those who crave bold flavors with minimal effort. It’s gluten-free, easily customizable, and an excellent way to add a delicious punch to your veggie game. Simple to make, yet unforgettable on the palate!

Why You’ll Love This Recipe

This Roasted Cauliflower with Nuoc Cham Sauce is the ultimate crowd-pleaser. First off, the cauliflower becomes perfectly tender on the inside and deliciously crisp on the outside with just the right amount of caramelization.

But what really elevates it is the Nuoc Cham sauce—an addictive Vietnamese staple made from fish sauce, lime juice, sugar, garlic, and chilies. It’s sweet, salty, spicy, and sour all at once, turning the humble cauliflower into something truly spectacular.

Not only is this dish full of flavor, but it’s also incredibly versatile. It works as a side dish, a snack, or even a main when paired with rice or noodles. Plus, it’s vegetarian-friendly (and easily vegan with a simple fish sauce substitute), naturally gluten-free, and packed with nutrients. It’s quick, easy, and made with ingredients that are likely already in your kitchen. Once you try it, it’ll become a staple in your recipe rotation.

Make-Ahead Tips

To make your kitchen time smoother, you can easily prep parts of this recipe in advance. The Nuoc Cham sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. In fact, it gets better as it sits, allowing the flavors to deepen and meld. Just give it a good stir before serving.

For the cauliflower, you can wash and chop it into florets a day in advance and store them in the fridge in an airtight container or a zip-top bag. You can also pre-mix the spice and oil coating and keep it ready to toss with the cauliflower before roasting.

If you’re planning to serve this for a gathering, roast the cauliflower ahead and reheat it in the oven at 375°F (190°C) for 10 minutes to regain some crispiness. Keep the sauce chilled separately and drizzle it just before serving for the best texture and flavor.

Ingredients

• 2 heads cauliflower, stems removed, sliced vertically into ½-inch thick steaks
• 4 tablespoons neutral oil (such as vegetable, canola, or peanut oil)
• ¼ cup rice vinegar
• ⅓ cup fish sauce
• 1 teaspoon sugar
• 3 garlic cloves (optional), finely chopped
• ¼ small red onion, halved and thinly sliced
• 4 to 6 Thai green chiles, thinly sliced (with or without seeds)
• 2 tablespoons chopped cilantro
• 2 tablespoons crushed roasted peanuts (or your preferred nuts)

Total Time: 35 minutes

Prep Time: 10 minutes

Cook Time: 25 minutes

Serving: 4

Rating: 5.0 ⭐⭐⭐⭐⭐

Instructions

Preheat your oven to 500°F (260°C). While the oven heats, prepare the cauliflower by slicing each head into ½-inch thick steaks, cutting vertically from top to base. Arrange the steaks in a single layer on a large baking sheet, making sure they don’t overlap. If needed, use an extra pan to give the pieces enough space. Drizzle the cauliflower evenly with the neutral oil on both sides.

Place the sheet pan in the oven and roast the cauliflower for about 13 to 15 minutes per side, or until it’s deeply golden and beginning to crisp around the edges. The high heat will help caramelize the cauliflower and bring out its natural sweetness.

While the cauliflower is roasting, prepare the nước chấm sauce. In a medium-sized bowl, mix together the rice vinegar, fish sauce, and sugar. If you’re using garlic, finely chop the cloves and stir them into the sauce. Give everything a good mix until the sugar dissolves, then set the sauce aside so the flavors can meld.

Once the cauliflower steaks are out of the oven, transfer them to a serving platter. Scatter the thinly sliced red onion, Thai green chiles, chopped cilantro, and crushed roasted peanuts over the top. Finally, drizzle the sauce generously over everything. Serve immediately while the cauliflower is still warm and crisp.

Tips for a Better Recipe

• Use fresh lime juice—it makes a big difference in the sauce’s brightness.
• Don’t overcrowd the baking sheet. Spread the florets in a single layer to ensure they roast instead of steam.
• For extra crunch, add a sprinkle of toasted peanuts or crispy shallots before serving.
• Want it spicier? Add more chili or a splash of chili garlic sauce to the Nuoc Cham.
• If you’re short on time, buy pre-cut cauliflower to cut down on prep.

FAQs

Conclusion

Roasted Cauliflower with Nuoc Cham Sauce is an irresistible combination of textures and flavors that will elevate your vegetable game. It’s fast, flavorful, and fits any meal—whether you’re entertaining guests or simply spicing up a weeknight dinner. With its crisp edges, soft center, and zesty dipping sauce, this dish proves that cauliflower can be anything but boring. Once you try it, you’ll want to keep it in your regular rotation. Give it a go—you won’t regret it!