Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles.
Ingredients
- 1 large head of cauliflower, cut into florets
- 3 tablespoons sesame oil or extra virgin olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1-2 teaspoons black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 2 medium shallots, sliced or chopped
- 1/2 cup raw cashews
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 8 ounces rice noodles
- 3 tablespoons salted butter or ghee
- 3-4 cloves garlic, finely chopped or grated
- 1 cup canned coconut milk
- zest and juice of 1 lime
- 1/2 cup fresh Thai basil or cilantro, roughly chopped
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Instructions
- 1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, the olive oil, turmeric, ginger, black pepper, paprika, and a pinch of chili flakes and salt. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender.
- 2. Remove the cauliflower from oven, add the shallots and cashews. Drizzle over the soy sauce and honey, toss to combine and evenly coat everything. Roast another 10 minutes, until charred.
- 3. Meanwhile, cook rice noodles according to packaged directions.
- 4. Heat a medium skillet over medium heat. Add the butter, garlic, and a pinch of red pepper flakes, if desired. Cook until the garlic begins to caramelize and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk, cooking 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.
- 5. To serve, divide the noodles among bowls and top with roasted cauliflower. Finish with a squeeze of lime juice and top with basil or cilantro. Enjoy!
Source
Original recipe: View Original
