Fried (or roasted) Cauliflower with Fish Sauce Vinaigrette

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

There’s not too 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 chickpea snack used in Indian cooking that Tien brought with him from his days working for G