Thai Cauliflower Noodles

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Tried out this new recipe for dinner last night and I was pleasantly surprised! Eating the rainbow and all the right Thai flavors. Hope you guys are having a wonderful Friday. Yay for short weeks!

Thai Cauliflower Noodles

🔪 Prep Time: 10 minutes

🍳Cook Time: 40 minutes

🕒Total Time: 1 hour

🍴Serving Size: 3-4


Ingredients:

  • 1 head Cauliflower

  • 2 boxes Squash Spirals (@veggienoodleco)

  • Purple Cabbage, shredded

  • Carrots, shredded

  • Bean Sprouts

Flour Batter:

  • 3/4 cup Whole Wheat Flour

  • 1 tsp Baking Sod️a

  • 1 cup Unsweetened Almond Milk (@silk)

Thai Sauce:

  • 1/3 cup Soy Sauce (@kikkomanusa)

  • 1/2 cup Honey

  • 1/4 cup Tahini (Prince World’s Finest)

  • 2 tbsp Sriracha (@huyfongfoods)

  • 1 tbsp Sesame Oil (@kikkomanusa)

  • ️1 tbsp Rice Vinegar (@kikkomanusa)

  • 1 tbsp Cornstarch

  • ️3 cloves Garlic, chopped

  • ️3 tbsp Ginger, chopped

Instructions:

  • Preheat oven to 450°.

  • Cut the cauliflower into florets and rinse them in a colander.

  • Batter: whisk together all three ingredients. Then add in the cauliflower and evenly coat everything. Transfer to a parchment-lined baking dish (be sure not to transfer any excess liquid). Bake for roughly 20 minutes.

  • While that is baking, transfer the veggie spirals to a colander and sprinkle with some salt. Use your hands to evenly mix it. Let it sit for 20 minutes - this will help drain out any extra water. Then, add to a towel and wring out all the water. Transfer back to colander and separate the noodles.

  • Sauce: Mix all the ingredients in a medium saucepan and stir on low/medium heat until the sauce starts to thicken. Set aside.

  • Once the cauliflower has cooked, transfer back to mixing bowl and add in about 2/3 of the sauce. Evenly coat the florets, transfer it back to the baking dish, and let it cook for another 20 minutes in the oven.

  • To serve: mix noodles, cabbage, carrots, sprouts, and Thai cauliflower together. Drizzle on the remaining sauce and top with sesame seeds.

Notes & Tips:

Be sure not to transfer any extra batter to the parchment paper. This will cause the cauliflower to be soggy instead of crispy.


Video Tutorial:

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ABOUT ME

My name is Ritisha Gupta aka Tisha's Veggie Eats! I'm 24 years old and currently live in Houston, TX. I am a full-time Digital Designer and a part-time food blogger. I started my food blog on Instagram as a way to showcase healthy living & share my delicious meals. Read more...

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