Sassy Brassica

I know, it’s a stupid title, but it accurately evokes the spirit and delivery of this “instant classic” way to treat cauliflower, broccoli, Brussels sprouts, and their cousins. It originates with David Chang and Momofuku as an asian-y take on serving cauliflower which is NOT a traditional or widely grown vegetable in Asian cooking. This, from the Momofuku Cookbook, is the Creation Story:

This is one of the best Ssäm Bar dishes — a staple there since the late-night days and and fine way to dispatch either cauliflower or Brussels sprouts in season.

There’s not much of a story to it: we had a deep fryer, we had vegetables in season that we needed to cook, we had Tien‘s fish sauce vinaigrette on hand, and we were looking for a way to use boondi, a fried chickpeas snack used in Indian cooking that Tien brought with him from his days working for Gray Kunz. They all found each other, and the results were awesome. Sometimes it’s just that easy.

Later we swapped out boondi for puffed rice — which is what Rice Krispies are — seasoned with shichimi togarashi.

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