Korean Popcorn Cauliflower with Vermicelli Noodle Salad

Korean Popcorn Cauliflower with Vermicelli Noodle Salad

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, March 1, 2020.
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Ingredients

CAULIFLOWER

  • 1 pack popcorn chickpea flour
  • 3 Tbsp water
  • 1/4 cauliflower, cut into small florets
  • 1/2-1 pack Korean chilli sauce

VERMICELLI SALAD

  • 1 pack vermicelli noodles
  • 1/4 cup frozen edamame beans
  • 1/2 lettuce, finely shredded
  • 1/4 Lebanese cucumber, halved lengthways & thinly sliced
  • 1 pack poppy seeds
  • 3/4 Tbsp soy sauce
  • 1/2 Tbsp vinegar

TO SERVE

  • 1/2 pack sriracha crème
  • 1 tsp chopped peanuts

Steps

  1. Preheat oven to 230°C. Bring a full kettle to the boil.
  2. Prep & cook cauliflower. In a medium bowl, whisk popcorn chickpea flour and water together, until smooth. Add a splash more water, if needed, to reach the consistency of pouring cream. Add cauliflower and toss well to coat.
  3. Tip cauliflower onto a lined oven tray, discarding any leftover batter left in the bowl. Bake in oven for about 25 minutes, until golden. Open oven door halfway through cook time to release steam. Do not stir during cooking.
  4. Cook vermicelli & edamame. Place vermicelli and edamame in a heat-proof bowl and cover with boiling water. Leave for 5 minutes, then drain. Return to bowl and leave to cool slightly. Set 3/4 of the noodles aside (these are leftover).
  5. Prep remaining salad ingredients. Toss cooked vermicelli and edamame in a bowl with remaining salad ingredients. Season to taste.
  6. Finish cauliflower & prep coriander. Once cauliflower has finished cooking, drizzle over Korean chilli sauce and toss to coat.
  7. Serve vermicelli salad topped with cauliflower, sriracha crème and peanuts.

Nutritional Information

Energy 1842 kj
440 kcal
Protein 18.4g
Carbohydrate 53.7g
Fat 14.9g