one large head cauliflower
olive oil for cooking
1/2 teaspoon fine sea salt
2 tablespoons sesame oil
2 tablespoons freshly squeezed lime juice (lemon juice may be substituted, but lime is better)
2 tablespoons fish sauce, a.k.a. nuoc mam or nam pla in its respective Vietnamese and Thai incarnations (look for it at Asian markets)
chili sauce, to taste
one good handful hazelnuts, toasted and roughly chopped
one small bunch fresh cilantro, roughly chopped
Serves 2 to 4.
First, prepare the cauliflower. Preheat the oven to 200°C (400°F). Remove the outer ribs and leaves, and save them to stir-fry later. Slice large florets off the center stem of the cauliflower, and tear those into smaller florets with your fingers. Trim and discard the bottom of the stem that seems woody. Cut the rest of the stem into 1-cm (1/3-inch) slices then quarter these slices.
Arrange the florets and stem slices on a greased rimmed baking sheet. Drizzle with oil and sprinkle with salt. Insert into the oven and roast for 30 minutes, stirring halfway through, until tender and dark brown at the edges (see note in post above). Let cool to room temperature, then transfer to a serving bowl. (This could be prepared a day ahead and refrigerated.)
In a small bowl, combine the sesame oil, lime juice, dish sauce, and chili sauce. Whisk to emulsify, then drizzle over the cauliflower. Add the hazelnuts and cilantro, and toss gently to combine. Adjust the seasoning and serve.