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Use Tamari for a gluten free option instead of soy sauce, it’s also lower in sodium. Furikake is available in most supermarkets. Can be served as a vegetarian main course (leave out the honey if you want to make it vegan) or serve as a side dish.

1 cauliflower, torn into florets and inner leaves roughly chopped

200 g cooked rice vermicelli noodles

2 spring onions, sliced

1 tbsp furikake seasoning (sesame & seaweed)

Marinade

50 g white miso paste

2 cloves garlic, minced

3 cm ginger, grated

2 tbsp honey

1 tbsp sesame oil

1 tbsp rapeseed oil

1 tbsp soy sauce (or Tamari, see note above)

1 tbsp rice vinegar

Preheat the oven to 200c fan. Line a baking tray with foil.

Mix the marinade ingredients in large bowl. Tip the cauliflower and leaves into the bowl, toss to fully coat. Roast in the oven for 20 minutes.

Put the cooked noodles on a serving dish, top with cauliflower, pour over cooking juices, sprinkle with spring onions and furikake seasoning. Delicious hot of cold.

Jules
Use Tamari for a gluten free option instead of soy sauce, it's also lower in sodium. Furikake is available in most supermarkets. Can be served as a vegetarian main course (leave out the honey if you want to make it vegan) or serve as a side dish.
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Video

MisoRoasted Cauliflower with Rice Noodles
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine Asian
Servings 4 people
Calories 343.3 kcal
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Ingredients
  • 50 g white miso
  • 2 cloves garlic minced
  • 3 cm ginger grated
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp rapeseed oil
  • 1 tbsp soy sauce (or Tamari for gluten free)
  • 1 tbsp rice vinegar
  • 1 cauliflower torn into florets & inner leaves chopped
  • 200 g cooked vermicelli noodles
  • 2 spring onions
  • 1 tbsp furikake seasoning

Instructions
 

  • Preheat the oven to 200c fan. Line a baking tray with foil.
  • Mix the marinade ingredients in large bowl. Tip the cauliflower and leaves into the bowl, toss to fully coat. Roast in the oven for 20 minutes.
  • Put the cooked noodles on a serving dish, top with cauliflower, pour over cooking juices, sprinkle with spring onions and furikake seasoning. Delicious hot of cold.

Nutrition

Calories: 343.3kcalCarbohydrates: 61.8gProtein: 6.3gFat: 8.6gSaturated Fat: 1.2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3.9gTrans Fat: 0.01gSodium: 602.2mgPotassium: 502.4mgFiber: 4.6gSugar: 12.4gVitamin A: 70.8IUVitamin C: 71mgCalcium: 55.8mgIron: 1.4mg
Tried this recipe?Let us know how it was!

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