Sticky Korean Popcorn Cauliflower with Rice Noodle Salad

Steps

1. Preheat oven to 220°C. Bring a pot of salted tap water to the boil. Prep cauliflower. In a large bowl, whisk together popcorn cauliflower flour with water measure, until smooth, adding a splash more water if needed to reach the consistency of pouring cream. Add cauliflower florets and toss well to coat. Tip cauliflower onto a lined oven tray, discarding any batter left in the bowl. Season with salt and bake for 20-25 minutes, until golden.
2. Meanwhile, cook noodles. Cook noodles in pot of boiling water for 5-6 minutes, until tender. Drain well and rinse with cold water, until cool. Toss in a drizzle of sesame oil to avoid sticking. Cut noodles in a few places to make them easier to eat.
3. Prep salad. Toss shallot in a bowl with vinegar, soy sauce, ginger and a drizzle of sesame oil. Season and set aside.
4. Add remaining salad ingredients to bowl with shallot and cooked noodles and season to taste.
5. Finish cauliflower. Once cauliflower has finished cooking, drizzle over Korean chilli sauce and toss to coat.
6. Serve cauliflower inside lettuce cups, topped with sriracha mayo and cashews. Serve noodle salad on the side.