Ingredients:
Cauliflower:
2 units cauliflower, broken into florets
3 tablespoons olive oil
Sauce:
1/2 cup vegan fish-flavored sauce
1/4 cup water
2 tablespoons rice vinegar
Lemon juice, squeezed
1/4 cup sugar
1 clove garlic, minced
1-3 thinly sliced chili peppers (depending on desired spiciness)
For garnish (optional):
1 cup coriander leaves
A little oil for frying
Preparation:
1. Preheat the oven to 200 degrees Celsius. Line a baking sheet with parchment paper.
2. In a bowl, toss the cauliflower florets with the olive oil until evenly coated, then arrange them in an even layer on the baking sheet. Bake in the oven for about 30 minutes until you can see dark spots on the cauliflower and until it becomes tender.
3. Mix all the sauce ingredients in a bowl and set it aside. Stir occasionally until the sugar is dissolved.
4. For garnish: In a small frying pan, heat 2 cm depth of oil for frying. When the oil is hot, carefully add the coriander leaves for a few seconds. Remove the leaves and place them on a paper towel when they become crispy before they change color.
5. Arrange the cauliflower florets on a serving plate and drizzle the sauce over them. Sprinkle the crispy coriander leaves on top. Serve at room temperature.
Note: Both the sauce and the cauliflower can be prepared in advance and stored separately. Store the sauce in the refrigerator.