27 April 2012

Roasted Cauliflower with Curried Noodles

I love roasted cauliflower so much (how much do you love it) that I grab a head whenever it's on sale at my favorite hippy-dippy grocery store.  But I like a little variety, so I have begun trying to come up with other recipes that can stand up to its sweet, toasty, earthy flavor.  If you don't like roasted cauliflower, you could easily substitute roasted chick peas in this dish, or just leave it out completely.



Roasted Cauliflower with Curried Noodles

Serves 6

1 head cauliflower, cut into bite-sized pieces
2 teaspoons peanut oil
½ yellow onion, chopped
1 large russet potato, peeled and diced
2 carrots, peeled and sliced into rounds
1 cup frozen or fresh peas
1 can (15 oz.) coconut milk
2 tablespoons curry paste
1 tablespoon Sriracha or other Asian hot sauce (use less for less heat in the dish)
2 tablespoons lime juice
8 oz. cooked fettucine or other wide noodles
1 cup loosely packed cilantro leaves, optional
Salt and black pepper to taste

Line a baking sheet with parchment paper and lay the cauliflower out in a single layer.  Spray with a little cooking spray and sprinkle with salt; roast at 425°F for 20 minutes or until browned.  Set aside.

In a large pot or Dutch oven, heat the oil over medium-high heat.  Cook the onion, carrot, and potato until onion is soft and potato begins to get soft.  Lower heat to medium-low and stir in coconut milk, curry paste, and Sriracha.  Cover and cook until potato is tender, about 20 minutes.  Stir in peas and lime juice and cover, to heat peas.  Stir in pasta, roasted cauliflower, and cilantro (if using); season with salt and pepper.