halfbakedharvest3.9
Crispy Black Pepper Turmeric Cauliflower and Garlic Noodles
Crispy turmeric cauliflower with black pepper over saucy garlic butter rice noodles. Fast, flavorful, weeknight-friendly. Finish with a squeeze of lime and Thai basil.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
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!
ground turmeric1 teaspoonground ginger1 teaspoonmedium shallots, sliced or chopped2honey1 tablespoonrice noodles8 ounces
Nutrition Facts
calories
427 kcal
serving Size
1 serving
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