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.
Video
- 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.
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