These cauliflower satay noodle bowls are flavourful and healthy. It’s a great dish to serve hot, or as a cold noodle salad.
Roasted cauliflower pieces, crispy raw cabbage and noodles tossed in a creamy peanut sauce. These cauliflower satay noodle bowls are full of flavour.
It’s winter time in New Zealand so brassicas like cauliflower and cabbage are what’s in season right now.
This vegetarian dish is using them both. The cauliflower is roasted first, which softens and caramelises it, but the cabbage is raw. Raw cabbage adds a great crisp texture to balance the soft cauliflower.
I’m not using the cauliflower leaves in this dish as I like to dehydrate and powder those for smoothies. However, the leaves of the cauliflower, shredded raw can be used instead of cabbage.
I use both the stalks and the florets of the cauliflower in this dish. They’re simply tossed in oil, salt and pepper, and roasted until the edges are crispy.
While the cauliflower is being roasted, all the other ingredients can be prepped.
The satay sauce for this dish is easy to prepare; all the ingredients are mixed together in a bowl, with no need to heat it.
The cabbage is thinly sliced, and so are the spring onions for garnish. Then these are set aside for now.
The noodles in this dish can be whatever you like. Rice noodles, egg noodles, or even spaghetti noodles.
They can be cooked in the last few minutes of the cauliflower roasting time. Simmered in boiling water until al dente, then drained.
Once the noodles are cooked and the cauliflower is roasted, they’re combined with the cabbage and the satay sauce and tossed together in the noodle pot.
A generous squeeze of fresh lemon or lime juice is added too. That really lifts the flavour in the dish.
While still hot, serve the noodles and vegetables in bowls and garnish with the sliced spring onion, sesame seeds and chopped peanuts for crunch.
Have you made this? Tag me and let me know! @home_grown_happinessnz
Cauliflower Satay Noodle Bowls
- 600 g cauliflower stalks and florets
- 100 g cabbage
- 2 tbsp olive oil
- 2 whole Spring onions
- 1-2 small lemons or limes
- 250 g dried noodles
- Salt and pepper to taste
- 1/3 cup unsweetened peanut butter
- 3/4 cup coconut milk
- 2 clove garlic crushed
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp fresh ginger grated
- 2 tsp sesame oil
- 1/2-1 tsp chili flakes plus more for garnish
- sesame seeds
- chopped, roasted peanuts
- Preheat the oven to 180 °C fan-bake (200°C regular oven).
- Chop the cauliflower head and stem into 3cm pieces. Place them in a single layer in an oven tray.
- Drizzle them with the olive oil and season with salt and pepper. Bake for around 25 minutes until the edges are crispy and the caulfilower is soft.
- While the cauliflower is baking, start the sauce. In a bowl, combine all the sauce ingredients and stir it well together until combined. Set it aside.
- Finely shred the cabbage. Set it aside. Slice the spring onion and set it aside.
- Bring a pot of water to the boil. In the last 7-8 or so minutes of the cauliflower cooking time, boil the noodles until tender, then drain them and place them back in the pot.
- Once the cauliflower has finished roasting, add it to noodles along with the cabbage.
- Pour over the satay sauce and squeeze over the lemon or lime juice and toss it all together.
- Serve in bowls, topped with the spring onions, chopped peanuts and seseame seeds.