Crispy Turmeric Cauliflower Noodles: New Obsession!
Cauliflower noodles: cook this fresh and crispy turmeric cauliflower with creamy garlic noodles for a satisfying weeknight meal. Flavorful and easy.
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
Instructions
- 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.
- Remove the cauliflower from oven, add the shallots and cashews. Drizzle over the soy sauce, toss to combine and evenly coat everything. Roast another 10 minutes, until charred.
- Meanwhile, cook rice noodles according to packaged directions.
- 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.
- 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!
Notes
- For extra crispiness, ensure the cauliflower is spread in a single layer on the baking sheet to prevent steaming. Overcrowding will make it soggy.
- If you find your sauce breaking or becoming too thin, whisk in a tablespoon of the starchy noodle water. The first time I made this, I forgot the noodle water and the sauce was too loose, but a quick addition fixed it perfectly.
- Store leftover cauliflower and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower in an oven at 350°F (175°C) for 10 minutes to restore crispness, and gently warm noodles in a skillet. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you find your sauce breaking or becoming too thin, whisk in a tablespoon of the starchy noodle water. The first time I made this, I forgot the noodle water and the sauce was too loose, but a quick addition fixed it perfectly.
- Store leftover cauliflower and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower in an oven at 350°F (175°C) for 10 minutes to restore crispness, and gently warm noodles in a skillet. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.