This satisfying main dish features sweet potato glass noodles and roasted cauliflower tossed in a sweet and spicy sauce made with fish sauce, sambal oelek and maple syrup. If the glass noodles are too long, you can cut them in half with kitchen shears.
Roasted Garlicky Cauliflower with Glass Noodles
- 4 cups small cauliflower florets (about 1/2 small head)
- 2 cloves garlic, thinly sliced
- 3 tablespoons extra-virgin olive oil, divided
- ⅛ teaspoon salt, divided
- 2 3.5 ounce packages sweet potato glass noodles
- 2 tablespoons soy sauce
- 2 tablespoons pure maple syrup
- 1 tablespoon sesame oil
- 2 teaspoons fish sauce
- 1 teaspoon sambal oelek
- 4 large eggs, lightly beaten
- 1 scallion, thinly sliced, divided
- 1 serrano or jalapeño pepper, seeded and finely chopped
- ½ tablespoon sesame seeds, toasted
- 1 tablespoon fresh cilantro, finely chopped
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Spread cauliflower and garlic on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with a pinch of salt. Roast until the cauliflower and garlic are golden, 18 to 20 minutes.
Meanwhile, bring a large pot or Dutch oven of water to a boil. Add noodles and cook until tender, 6 to 8 minutes. Drain and rinse under cold water.
Meanwhile, whisk soy sauce, maple syrup, sesame oil, fish sauce and sambal oelek together in a small bowl.
Heat the remaining 1 tablespoon olive oil in the large pot (or Dutch oven) over medium-low heat. Add eggs, half of the scallions, serrano (or jalapeño) and the remaining pinch of salt. Cook, stirring to scramble, until the eggs are mostly cooked through, about 1 minute.
You can find more details about this recipe at eatingwell.com: Roasted Garlicky Cauliflower with Glass Noodles
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