ORANGE CAULIFLOWER SOBA CHOW MEIN BOWL
SERVES 4 PORTIONS
FOR THE ORANGE CAULIFLOWER
1 large head of cauliflower, cut into florets
1 tsp. untoasted sesame oil
1 clove of garlic, minced
2 tsp. grated fresh ginger
1 cup (235 ml) orange juice
2 tbsp. (24 g) organic cane sugar
1 1/2 tbsp. (23 ml) rice vinegar
1 tbsp. (15 ml) liquid aminos or tamari
1 tbsp. (6 g) grated orange zest Pinch of crushed red pepper flakes
1/4 cup (60 ml) water
1 tbsp. (8 g) arrow root starch
FOR THE SOBA CHOW MEIN
6 oz. (170 g) soba noodles
2 tsp. untoasted sesame oil
3 cups (225 g) shredded napa cabbage
1 cup (71 g) thinly sliced broccoli stalks
2 carrots, thinly sliced
3 tbsp. (45ml) liquid aminos or tamari
1 tbsp. (15 ml) toasted sesame oil
Pinch of red pepper flakes
NUTRITIONAL VALUES
Calories: 354kcal
Fat: 7.7g (1.1g S.Fat)
Carbs: 63.7g
Protein: 13.6g
Sugar: 18.1g
Sodium: 1725mg
METHOD
TO MAKE THE ORANGE CAULIFLOWER
Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper or a silicone baking mat.
Roast the cauliflower for 25 minutes, flipping the florets after 15 minutes.
In a sauté pan over medium heat, heat the sesame oil while the cauliflower roasts. Sauté the garlic and ginger for 2 minutes. Combine the orange juice, sugar, rice vinegar, liquid aminos, orange zest, and red pepper flakes in a mixing bowl. Bring to a boil, then reduce to a medium-low heat, stirring occasionally. Whisk together the water and arrowroot, then add to the orange sauce and whisk until combined. Cook for 2 to 3 minutes more, or until the sauce thickens and coats the back of a spoon.
When the cauliflower is done, toss it in the pan with the orange sauce until well coated.
TO MAKE THE SOBA CHOW MEIN
Soba noodles should be cooked according to package directions. In a large skillet over medium heat, heat the untoasted sesame oil while the noodles are cooking. Sear the napa cabbage, broccoli stalks, and carrots for 3 minutes in the pan. Stir and sear for another 3 minutes.
When the noodles are done cooking, drain them and rinse them under cool running water.
Add the noodles, liquid aminos, and toasted sesame oil to the pan with the vegetables. Cook for 2 minutes, stirring constantly. Divide the mixture among four bowls. Serve the cauliflower in bowls with a pinch of red pepper flakes on top.
Roast the cauliflower for 25 minutes, flipping the florets after 15 minutes.
In a sauté pan over medium heat, heat the sesame oil while the cauliflower roasts. Sauté the garlic and ginger for 2 minutes. Combine the orange juice, sugar, rice vinegar, liquid aminos, orange zest, and red pepper flakes in a mixing bowl. Bring to a boil, then reduce to a medium-low heat, stirring occasionally. Whisk together the water and arrowroot, then add to the orange sauce and whisk until combined. Cook for 2 to 3 minutes more, or until the sauce thickens and coats the back of a spoon.
When the cauliflower is done, toss it in the pan with the orange sauce until well coated.
When the noodles are done cooking, drain them and rinse them under cool running water.
Add the noodles, liquid aminos, and toasted sesame oil to the pan with the vegetables. Cook for 2 minutes, stirring constantly. Divide the mixture among four bowls. Serve the cauliflower in bowls with a pinch of red pepper flakes on top.
