Turmeric-Spiced Whole Roasted Cauliflower

From Love and Lemons Everyday Cookbook (p. 187)

I bought a really large cauliflower, and after using just half of it in another dish, I was looking for a recipe different from the usual roasted florets - which are delicious, but I needed something new.   I really like the combination of spices in this one, and it’s easy to mix up while the cauliflower is roasting.  Also nice looking presentation.

INGREDIENTS:

1 medium cauliflower (2 pounds)

3 Tbsp EVOO, plus more for drizzling

Sea salt and freshly ground black pepper

2 Tbsp fresh lemon juice, plus more to taste

4 cups mixed spring greens

1/2 cup chopped mixed fresh herbs (cilantro, mint, parsley)

1/4 cup toasted pine nuts or slivered almonds

SPICED TURMERIC SAUCE:

1/2 cup Greek yogurt (use Greek-style Kite Hill almond yogurt to make it vegan)

2 Tbsp EVOO

2 Tbsp fresh lemon juice

1 garlic clove, minced

1/4 tsp ground cumin

1/4 tsp (or more) ground coriander

1/4 tsp ground turmeric

1/4 tsp maple syrup or honey

1/2 tsp sea salt

Pinch of cayenne pepper

DIRECTIONS:

1) Preheat the oven to 400 degrees and loosely line a baking sheet with aluminum foil.

2)Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet.  Drizzle 1.5 Tbsp of the OO over it and use your hands to coat evenly.  Sprinkle with salt and pepper and roast for 45 minutes.

3) Make the sauce: in a small bowl, combine all the ingredients.

4)Remove the cauliflower from the oven and use a fork to gently start to pull apart its crevices.  Pour another 1.5 Tbsp OO and the lemon juice over the cauliflower, especially into the crevices and roast for another 15 minutes (you may need to cover with foil at this point to avoid burning)

5) Remove the cauliflower from the oven and spread 1/4 of the yogurt sauce all over.  Roast for another 15 minutes. 

6) In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon and a pinch of salt.

7) Remove the cauliflower from the oven.  It should be tender outside and fork-tender inside.  Top the cauliflower with more sauce and sprinkle with the herbs and nuts.  Slice into quarters and serve with the salad and the remaining sauce on the side. 

Drunken Noodles (Pad Kee Mao)

 https://www.recipetineats.com/wprm_print/22399

Great initial try at this recipe.  Great Wall had noodles as wide as 10 mm, not quite as wide as in Thai restaurants.  But the taste was excellent.  Will try with tofu.  Can use more spice.  Maybe we had the wrong chile peppers.  Prep all the ingredients beforehand - once you start cooking, they are all added within minutes.  

Drunken Noodles (Pad Kee Mao)

Recipe video above. Spicy Thai Noodles, a popular Thai take-out dish from the streets of Thailand! Make sure you have all ingredients ready to toss into the wok as once you start cooking, things happen quickly! Spice level: moderate to high (it's SUPPOSED to be spicy!)

Prep Time10minutes mins

Cook Time6minutes mins

Total Time16minutes mins

Course: Noodles, Stir Fries

Cuisine: Thai

Keyword: drunken noodles, pad kee mao

 

Servings: 2 -3

 

Calories: 454cal

Author: Nagi | RecipeTin Eats

Ingredients

Noodles

• 7 oz /200g dried rice noodles , wide (Note 1)

Stir Fry

• 2 tbsp oil (peanut, vegetable or canola)
• 3 large cloves of garlic , minced
• 2 birds eye chilli or Thai chillies , deseeded, very finely chopped (Note 2)
• 1/2 onion , sliced
• Added 1 green bell pepper and 1 red bell pepper 
• Add even more veggies.
• 200 g /7oz chicken thighs , cut into bite size pieces (breast ok too)
• 2 tsp fish sauce (or soy sauce)
• 2 green onions , cut into 3cm/2" pieces
• 1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)

Sauce

• 3 tbsp oyster sauce (get vegan style at Great Wall)
• 1 1/2 tbsp light soy sauce (Note 4)
• 1 1/2 tbsp dark soy sauce (Note 4)
• 2 tsp sugar
• 1 tbsp water

Instructions

• Prepare noodles per packet directions.
• Mix Sauce in a small bowl.
• Heat oil in wok or large heavy based skillet over high heat.
• Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
• Add onion, cook for 1 minute. 
• Add chicken and fish sauce, and fry until cooked, around 2 minutes.
• Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
• Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

Notes

1. Wide rice noodles - use wide ones and prepare per packet. I use ones labelled as "Pad Thai" rice noodles (see in post, here it is at Woolworths). Fine to use thinner ones if you can't find wide ones.

2. Chilli - 2 birds eye or Thai chillies gives this a nice buzz of spice but won't blow your head off! Feel free to adjust to your taste. Can also use a dollop of chilli paste instead - add it with the chicken.

3. Thai Basil - tastes like regular basil with slight aniseed flavour. Traditionally made with Thai Holy Basil which tastes like regular basil but most restaurants outside Thailand use regular Thai Basil (easier to find, sold at Harris Farms and some Woolies, Coles in Australia).

Substitute with regular basil (it tastes like Drunken Noodles in Thailand!)

4. Soy Sauce - both light and dark soy sauce can be substituted with all purpose soy sauce (ie soy sauce that is just labelled "soy sauce" without "dark" or "light" or "sweet" in front of it). 

Can also sub the dark soy with more light soy.

DO NOT use all dark soy sauce - will be far too strong.

5. Nutrition per serving, assuming 3 servings.

Nutrition

Serving: 197g | Calories: 454cal | Carbohydrates: 58.6g | Protein: 22.9g | Fat: 14.8g | Saturated Fat: 2.4g | Polyunsaturated Fat: 12.4g | Cholesterol: 79mg | Sodium: 223mg | Fiber: 1.5g | Sugar: 2.7g