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.
- 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