There are days when I simply must have a bowl of noodles. Today was one of those days, but instead of going the Italian route with it, I decided to create something with a bit of an Asian flare.
I chose a soba noodle for a few reasons. Firstly, they cook super fast, in under 5 minutes. Secondly, they really soak up a sauce well. And lastly, they’re excellent cold as well as hot, so tomorrow, when I’m running around, I’ll have a snack to grab that’s quick and easy.
I love adding a subtle curry flavor to my cauliflower when I cook them. There’s something warming about a touch of curry that lends just the right amount of robustness without being overpowering. By making the cauliflower into steaks instead of florets, the dish takes on a meaty texture without losing its vegetarian status.
I added mushrooms to this because I had some that needed to be consumed, and because I really love mushrooms. They add to the heartiness of this meal as well. You can add sugar snap peas, bell peppers or squash if you’d like.
If you’d like to pair a glass of something with this dish, I’d recommend that something have bubbles, like our JCB No. 21 Sparkling. It really lends itself to the spicy Asian flavors.
Curried Cauliflower Steaks w/ Spicy Ginger-Soy Soba Noodles
1 Whole Cauliflower, cut into steaks
¼ tsp Curry Powder
4 oz. Soba Noodles
Any veggies of choice
Cilantro for garnish
Salt, to taste
For the sauce:
¼ cup Cashew Yogurt (substitute plain if you’d like)
1 Tbsp Soy Sauce
1 Tbsp Grated Ginger
½ Lemon, juiced
Sriracha, to preferred spiciness
Heat a skillet to medium high, and add oil. Sprinkle the cauliflower steaks conservatively with the curry powder and a bit of salt. Place season side down in the pan and cook until brown. Repeat on the other side for the steaks and flip once first side is cooked. Set aside, keep warm and sauté any other veggies you’d like to add.
Meanwhile, heat a pot of water to boil. Once boiling add noodles, and cook for 4 to 4 ½ minutes.
Place all ingredients for the sauce into a blender (I use a Magic Bullet for this so I don’t have to take out my Vitamix), and blend until smooth. Taste for spice and salt and adjust as needed.
Once cooked, remove the noodles from the water and place them in a mixing bowl. Pour the sauce over the noodles and stir until incorporated.
Place the noodles into serving bowls. Add sautéed veggies and top with cauliflower steaks. Garnish with cilantro and a squeeze of lime. Serve warm or refrigerate to eat cold.