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1. Cut the cauliflower into small florets. 2. Toss with non-olive vegetable oil. 3. Roast in the oven at 350 until well browned. 4. Take a shitload of fresh smashed garlic cloves and shallots and cook them slowly in the pan until they are carmelized and brown and crispy. Do this on fairly low heat because you do not want to burn them. 5. Toss the roasted cauliflower in the pan with the garlic and shallots. 6. To the cauliflower, shallots and garlic in the pan add, in this order: sliced fresh chilis (which you should allow to brown slightly along with the other veg); fish sauce (a little goes a long way, but I would use a fair amount--say 1-2 tbsp for a good sized head of caulifower); fresh mint (you can add fresh thai basil if you've got it). 7. If you would like some crunch, you can roast some cooked rice (in a pan in the oven) until crispy and toss it in.
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