Creamy, garlicky, and spicy noodles with crunchy roasted cauliflower on top. This is a quick and simple dish that is hearty, warming, and delicious to eat for dinner.
What makes this cauliflower dish taste so good?
The black pepper and turmeric seasoning on top of the roasted cauliflower is a fabulous combination. The cauliflower is crispy on the outside and soft on the inside. There are amazing earthy flavors from the seasonings. The turmeric, ginger, paprika, and black pepper tastes so good mixed into the cauliflower. Halfway through roasting, you will add a soy sauce and honey mixture which will add an sweet and savory flavor. The soy sauce honey mixture really elevates this roasted cauliflower. You have to try it! I could eat these roasted veggies as a leftover for days. They don't even need the noodles as the base. BUT the veggies do taste amazing on top of the garlicky and creamy coconut noodles.
I love cooking with cauliflower because it is such a versatile vegetable. You add cauliflower to a stir-fry, roast it up, make cauliflower steaks, make rice. The list goes on. Cauliflower can literally go in any dish and it is a great vegetable for a vegetarian meal.
This meal is easy and it does not have many ingredients:
A few tips to success:
Roasting cauliflower - I love roasted cauliflower and the longer you roast the cauliflower the a better. I often keep my vegetables in the oven for a few extra minutes to really crisp them up. Sometimes I will put the broiler on to get that char flavor. For this dish, I kept the cauliflower in the oven an extra 10 minutes at the end to make sure the cauliflower was crispy and soft in the inside.
Nuts - I used slivered almonds in this dish but you can use any nut that you like. I think cashews would taste great in this dish and walnuts too. You can also leave out the nuts if you have an allergy.
Coconut flakes - I added shredded coconut flakes on top at the end to highlight the coconut flavor from the noodles. This is optional but it gives another layer of crunch which I love!
Time management - this dish comes together really fast at the end so I would recommend having all the ingredients ready to go. I like to cook the noodles 1 minute before I will add it to the sauce because they cook fast. You can even leave the noodles slightly undone because they will cook in the sauce.
This dish is spectacular! If you are a vegetarian or a vegetable lover you will be obsessed! It has so much flavor and texture which is always key for me. Try it out!
Roasted Curried Cauliflower with Coconut Noodles
Serving size: 4-6
Total Time: 45 mins
Source: Adapted from half baked harvest
1 head cauliflower, chopped
2 tablespoons olive oil
1 tablespoon turmeric
1 teaspoon ginger
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 onion, sliced
2 green onions, chopped
1/2 cup pine nuts
2 tablespoon soy sauce
1 tablespoon honey
1 cup soba noodles
3 tablespoons butter
4 garlic cloves, chopped
1 cup canned coconut milk
zest and juice of 1 lime
Coconut flakes, shredded
Step 1: Preheat oven to 425 degrees. Add to a baking sheet, combine the cauliflower, sliced onion, olive oil, turmeric, ginger, black pepper, paprika, and chili flakes, and salt. Toss well to coat. You can do this in a bowl if you prefer and then transfer it to a baking sheet. Transfer to the oven and roast for 20 minutes, or until cauliflower and onion are tender.
Step 2: Remove the cauliflower and onion from the oven, add the cashews. Drizzle over the soy sauce and honey, toss to combine, and evenly coat everything. Roast another 10 minutes, until charred.
Step 3: Meanwhile, cook soba noodles according to packaged directions.
Step 4: Heat a medium skillet over medium heat. Add the butter, garlic, and a pinch of red pepper flakes. Cook until the garlic begins to 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.
Step 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. Serve warm and enjoy.
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