sobas with blue cauliflower

lately, i’ve been lacking a bit of energy… my analysis revealed that it’s probably due to too much goings on. still, whenever it comes to cooking, i feel like i burst with energy and enthusiasm. i’m almost never too tired to whip something together in the evening when i get home.

one night, with my two lovely colleagues for dinner, i experimented with a colorful cauliflower and some staple soba noodles. result is super yummy! you could also try it with conventional cauliflower, or broccoli, even. 
sobas with blue cauliflower
1 pack of soba noodles
2 cups of cauliflower, washed and prepared
1 cup fried tofu, cut in batons
1 cup cilantro leaves, chopped
3 spring onions, chopped
2 tbsp. sesame oil
4 tbsp. black sesame
for the sauce:
2 tbsp. sesame oil
2 tbsp. grated fresh ginger
1 chile, minced
1 garlic, minced
3 lemongrass stems, ‘stripped’ to the core and minced
1 handful shiitakee mushrooms
1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup of water
1 tbsp. acacia honey
1 tbsp. brown sugar
1 pinch sriracha hot sauce
2 limes, one for juice and one for decoration
cook the soba noodles according to packaging briefly in salty water. drain and chill under running cold water. put on a big plate, sprinkle with the sesame oil and toss, so the noodles won’t stick together. in the same water, cook the cauliflower roses (the water will turn blue so be careful not to stain your clothes with it) until al dente. drain an chill, too.
in the meantime, prepare the sauce. for that, heat the sesame oil in a small saucepan. add the grated ginger, chiles and garlic, and stir for a few seconds. add the lemongrass, soy sauce, vinegar, water, honey, brown sugar, sriracha and lime juice. add the shiitake mushrooms. quickly heat through for a minute or two (the main purpose is for the spices to develop their fragrance and for the sugar to dissolve). let cool. 
when the sauce is cool enough (i never have the patience for things like that…) toss together the noodles, cauliflower, tofu and sauce. sprinkle with the sesame, spring onions and cilantro. decorate with lime slices. 
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