Momofuku: Roasted Brussel Sprouts/Cauliflower in a Fish Sauce Vinagrette

This was one of my favorite appetizers from Momofuku.  It’s definitely not something to be eaten by itself as it can get a little salty but it’s a really good side dish when eaten in moderation.  This recipe was modified from David’s Chang’s cookbook, Momofuku.  Makes about 8-10 servings.


  • Brussels sprouts
  • Cauliflower

Fish Sauce Vinagrette:

  • 1/2 cup fish sauce (adjust to taste — some fish sauce brands are saltier)
  • 1/4 cup water
  • 2 tablespoons rice wine vinegar
  • 2 limes
  • 1/4 cup sugar
  • 1 head of garlic, minced
  • 1/2 tsp dried red chilli flake

  1. Wash the brussel sprouts, trim the ends and slice in half, toss in a neutral oil (1 tbsp canola oil) and arrange face side down on a baking tray, make sure they are spaced out.  Wash and slice the cauliflower to the same size as the brussel sprouts, toss in 1 tbsp canola oil and arrange it on a baking tray spaced out.
  2. Roast the brussel sprouts 400 degrees F for 30 minutes, rotate at 15.  Roast the cauliflower for 20 minutes, rotating at 10.
  3. Mix it all together and adjust to taste using water if it’s too salty.  I actually only used maybe 1/2 of this vinaigrette to toss with the vegetables so there was alot leftover, so I guess maybe just half the recipe. Garnish with cilantro and mint if desired.

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