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Roasted Garlicky Cauliflower with Glass Noodles
Total Time
58 mins
 
Servings: 4
Ingredients
  • 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
Instructions
  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Meanwhile, whisk soy sauce, maple syrup, sesame oil, fish sauce and sambal oelek together in a small bowl.
  5. 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.