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Coconut Noodles with Crispy Turmeric Cauliflower 



For 4 serves: 

  • 1 large head of cauliflower, cut into florets

  • 2 tbsp sesame oil or olive oil 

  • 1 tsp turmeric 

  • 1 tbsp fresh ginger or (1 tsp ground ginger) 

  • 1 tsp cracked black pepper 

  • 1 tsp paprika 

  • 1/2 tsp chilli flakes or chilli powder 

  • 2 shallots, sliced or chopped

  • 1/2 cup (70g) cashews 

  • 1 tbsp soy sauce 

  • 1 tbsp maple syrup 

  • 250g rice noodles (I used vermicelli) 

  • 1 tbsp vegan butter or normal butter 

  • 4 cloves garlic, minced 

  • 1 can coconut milk 

  • zest and juice of 1 lime

  • 1/2 cup (approx. 30g) fresh Thai basil or coriander 


  1. Preheat oven to 200 degrees (C).  On a baking sheet, combine the cauliflower, the sesame oil, turmeric, ginger, black pepper, paprika, and a pinch of chilli flakes and salt. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender.

  2. Remove the cauliflower from oven, add the shallots and cashews. Drizzle over the soy sauce and maple syrup, toss to combine and evenly coat everything. Roast another 10 minutes, until charred.

  3. Meanwhile, cook rice noodles according to packaged directions.

  4. Heat a medium pan over medium heat. Add the butter, garlic, and a pinch of red pepper flakes, if desired. Cook until the garlic begins to caramelise and turn light golden brown, 1 to 2 minutes. Stir in the coconut milk, lime juice and zest and cook for 3-5 minutes, until warmed through. Remove from the heat and toss the noodles with the sauce.

  5. To serve, divide the noodles among bowls and top with roasted cauliflower. Finish with a squeeze of lime juice and top with basil or cilantro. Enjoy!

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