Sticky Korean Popcorn Cauliflower with Rice Noodle Salad

Sticky Korean Popcorn Cauliflower with Rice Noodle Salad

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 23, 2020.
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Ingredients

Cauliflower

  • 1/2 cauliflower, chopped into small florets
  • 1 pack popcorn chickpea flour
  • 1/2-1 pack Korean chilli sauce

Noodle Salad

  • 1/2 pack rice noodles
  • 1/2 red onion, thinly sliced
  • 2 Tbsp vinegar
  • 2 tsp soy sauce
  • 2 tsp minced ginger
  • 1 apple, sliced into matchsticks
  • 1/2 telegraph cucumber, halved & thinly sliced
  • 1 bunch mint, chopped
  • 1 bunch coriander, chopped
  • 1 pack poppy seeds

To Serve

  • 1 lettuce, leaves picked
  • 1 pack sriracha mayo
  • 1 pack cashews

Steps

  1. Preheat oven to 220°C. Bring a pot of salted tap water to the boil. Prep & cook cauliflower. In a large bowl, whisk together popcorn chickpea flour with 1/3 cup cold water, until smooth. Add a splash more water, if needed, to reach the consistency of pouring cream. Add cauliflower 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. 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. In a bowl, toss onion with vinegar, soy sauce, ginger and a drizzle of sesame oil. Season and set aside.
  4. Toss remaining salad ingredients in bowl with 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 lettuce with cauliflower, sriracha mayo and cashews. Serve noodle salad on the side.

Nutritional Information

Energy 2414 kj
577 kcal
Protein 17.9g
Carbohydrate 88.9g
Fat 15.6g