Cauliflower Satay Noodle Bowls
These satay cauliflower noodle bowls are flavourful and healthy. It’s a great dish to serve hot, or as a cold noodle salad.
Ingredients
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
Satay Sauce
- 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
Garnish
- sesame seeds
- chopped, roasted peanuts
Instructions
- 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.
Nutrition
Calories: 465kcalCarbohydrates: 37.5gProtein: 13.2gFat: 32.3gSaturated Fat: 13.4gSodium: 612mgFiber: 7.7gSugar: 12.9gCalcium: 69mgIron: 4mg
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