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Vietnamese-Style Caramel Cauliflower with Shiitake Mushrooms
Caramel sauce is not just for sundaes! Inspired by Vietnamese caramel pork, we skillet-braise cauliflower and shiitake mushrooms in a savory-sweet sauce with garlic, ginger and fresh chili. The pan gets very hot while the florets are seared, so let it cool before adding the sugar; it can caramelize too quickly and taste bitter. We prefer unsweetened coconut water, as it adds richness, but plain water works, too. Serve with jasmine rice.
4
Servings
Tip
Don’t add the sugar to the skillet immediately after searing the cauliflower. The skillet builds up considerable heat, so allow it to cool before sprinkling in the sugar to avoid an unevenly colored or scorched caramel. Also, add a pinch of salt to the mushrooms so they quickly soften and release their moisture.
45 minutes
Ingredients
-
1
tablespoon neutral oil
-
2
pound head cauliflower, cut into 1-inch florets
Directions
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01In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the cauliflower and cook, stirring, until charred in spots, 5 to 7 minutes. Transfer to a large plate. Let the skillet cool; add the sugar and 3 tablespoons coconut water; stir. Cook over medium-high, occasionally swirling the pan, until the caramel is mahogany in color, 4 to 6 minutes.
Reviews
March 29, 2026
big hit!
This was a huge hit with my family, I got really nice fresh shiitakes from my local Asian market and the texture was noticeably better than the ones from the regular grocery store. Will definitely make again, If you are cooking for a vegetarian this would be a great main dish.
July 14, 2025
Great way to eat cauliflower
This is an easy and very delicious way to eat cauliflower, especially if you are a fan of Vietnamese flavors. Do it!
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