Vegan Five Spiced Roasted Cauliflower
Recipe type: Side
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Cauliflower – 1 head, (about 500 gms)
  • Vegetable oil – 4 tbsp + more for frying the garlic
  • Sugar – 1 tsp
  • Five spice powder – ½ tsp
  • Dry red chillies – 4 to 6
  • Garlic – 8 to 10 cloves, finely chopped
  • Soy sauce – 2 tsp
  • Spring onions – 2 to 4, chopped
  • Peanuts – ¼ cup, lightly toasted
  • Freshly chopped coriander leaves – a handful for garnishing
  • Salt and pepper to taste
  1. Preheat your oven to 230 C / 450 F and place the wire rack on the lower level. Line a baking sheet with parchment paper or spray with a cooking oil.
  2. Cut the cauliflower into medium sized florets. Toss them nicely in 3 tablespoons of vegetable oil until thoroughly coated.
  3. Place the cauliflower florets on the prepared baking sheet reserving the excess oil. Make sure to keep enough gap between florets so they are not touching each other.
  4. Roast the cauliflower for 10 minutes, then take them out and give a light stir to ensure even browning and roast again for another 5 to 10 minutes until they are browned all over. Remove from oven and let them cool slightly on the pan.
  5. In a small bowl, stir together salt, sugar, pepper and five spice powder until well combined. Set it aside.
  6. Add the chopped garlic in a wok and then add just enough oil to almost cover the garlic. Sauté them gently on medium-low heat until golden. Take out the garlic using a sautéed spoon (or strain them), reserving the garlic oil for another use. Put the wok back on to medium-high heat retaining the left over garlic oil coating on the wok for more garlicy flavor.
  7. Add dried chilies to the wok and toast until darkened slightly and becomes smoky. Add roasted cauliflower, toasted peanuts and sprinkle the five spice seasoning evenly all over. Pour the soy sauce around the edges of the wok.
  8. Toss quickly until all the cauliflower florets are thoroughly coated. Turn the heat off, add half of the fried garlic and chopped spring onion and toss thoroughly to combine.
  9. Serve the roasted cauliflower with crunchy peanuts on a plate and sprinkle with the remaining fried garlic and green onions. Serve immediately on its own as an appetizer or as a side dish.
Recipe by Flavor Quotient at