Ingredients
Units
Scale
- 4 tablespoons olive oil (divided)
- 1 head purple cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, drained, rinsed and patted dry
- Salt & pepper
- 1 medium shallot, chopped
- 3 cloves garlic, minced
- 1 cup white button mushrooms, sliced
- 1 pound large shrimp, peeled and deveined
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh cilantro, chopped
For the sauce:
- 2 tablespoons sambal oelek (Thai red chili paste)
- 1 tablespoon fish sauce
- 2 tablespoons mirin wine
- Juice from 2 small limes
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sugar
Instructions
- Preheat oven to 425 degrees.
- Place the cauliflower florets and chickpeas on a large baking tray. Drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Toss to combine, in a single layer.
- Roast in the oven for 30 minutes until crisp, stirring halfway through. Remove from oven and set aside.
Make the sauce: Meanwhile, in a glass mixing bowl, whisk together the sambal oelek, fish sauce, mirin wine, lime juice, ginger, and sugar. Set aside.
- In a large heavy wok, add the remaining 2 tablespoons of olive oil over medium high heat until shimmering. Add in the shallots, garlic, and mushrooms, and stir-fry until shallots are translucent and mushrooms are slightly golden.
- Add the roasted cauliflower and chickpeas to the wok and stir to combine. Pour in the sauce mixture and stir the veggies to coat.
- Add in the shrimp and cook for about three minutes until shrimp is curled and pink. Remove the wok from the heat and sprinkle in the mint and cilantro, and toss to combine.
- Serve immediately with extra herbs sprinkled on top.
Notes
Optional: Serve with a side of steamed rice.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Oven & Cook Top
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 265
- Sugar: 9.6 g
- Sodium: 637.4 mg
- Fat: 11.2 g
- Carbohydrates: 22.4 g
- Protein: 21.1 g
- Cholesterol: 121.6 mg