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Katsu Roasted Cauliflower with Japanese Soba noodles
Ingredients
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2 tablespoons oil
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1 (300 grams) small cauliflower, separated into florets
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1 sachet Katsu Crumb
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1 tablespoon white miso
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2 tablespoons water
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1 tablespoon soy sauce
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1 red pepper, sliced
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2 garlic cloves, finely chopped
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15 grams (1/2 ounce) ginger, grated
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4 spring onions, finely sliced
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200 grams (7 ounces) Japanese soba noodles, cooked and drained according to pack instructions
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Sesame Seed , to garnish (optional)
Key Products
- Japanese soba noodles can often be found in the world ingredients section of the supermarket. Egg noodles can be substituted in place of these.
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6
- 2 Pour 1 tbs of the oil over the cauliflower florets in a large bowl and toss to coat evenly pour over the Katsu Street Food Seasoning. Turn the florets to coat evenly then pour onto a non-stick baking sheet and roast in the oven for 15-20 minutes.
- 3 Meanwhile combine the miso paste with the water and soy. Heat remaining 1 tbs oil in a large pan and fry the pepper for 2 minutes, add the garlic and ginger and fry for a further 2 minutes, then add the miso mixture and spring onions. Cook for a further 30 seconds.
- 4 Add the cooked noodles to the pan and heat through for around a minute. Divide the noodles between two bowls, top with the Katsu cauliflower and garnish with Sesame Seeds.
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