Cauliflower (No)Curry Noodles

Portion: 4
Prep time: 5 min

Cooking time: 10 min
Calories per portion: 495

Boiled Noodles Curry Paste Tomato Ginger


Ingredients:
200g cauliflower in pieces
300g egg noodles
1 medium sized onion
15g ginger, 3 garlic cloves
1/2 tsp turmeric & coriander
1 spoon tomato paste
250g coconut milk
1 spoon vegetable oil

Boil the Noodles and Cauliflower for 6-8 minutes in salty water.
In the meantime, start preparing the curry sauce by heating the oil for a minute then adding the finally chopped onion, ginger and garlic. Stir until golden. Then add turmeric, coriander, tomato paste and a tiny little bit of water (70ml or so) Stir from time to time and cook for 3-4 minutes.

The paste will start to thicken, you’ll know it’s time to add the coconut milk. Cook for another 5-6 minutes and stir occasionally. Drain the noodles and cauliflower, add them to the mix and stir gently.
Your awesome (no) Curry Cauliflower Noodles are ready to serve, Bon appetit!

Cauliflower curry noodles delicious #natcooks
Cauliflower Curry Noddles

You can add more turmeric and tomato paste to have a stronger flavor, and garnish with anything green you have (I used spring onion)
You can also substitute noodles with plain cooked or steamed rice.
Tip: If you like it a bit more saucy, just add 2 tablespoons of water.


Cauliflower Soup

Portions: 4
Prep time: 15 min

Cooking time: 30 min
Calories per portion: 300

Ingredients:

500g cauliflower cut in florets
1 thinly shipped garlic clove
2 thinly chopped onions
30g olive oil
10g lemon juice
1 cube vegetable stock

100g blanched almonds
300g almond/regular milk
600g water
2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg

Add a bit of the oil to a pot, roast the almonds until golden then set aside.
To the same pot (saves you the cleaning for now 😉 ) add the remaining olive oil and a minute later introduce the onion and garlic mix. Stir until the color gets golden then add the cauliflower heads and mix for a minute or so. Time to add some flavor: add lemon juice, salt, pepper, nutmeg and the vegetable stock (I use a homemade paste, but that’s for another day) then pour the 600g of water. Let it boil and cook on low-medium heat for about 25 minutes (Actual time depends on the size of the cauliflower heads) with the lid covered.

Now that the cauliflower is cooked (stick a fork in one of the heads, it should be smooth by now) add the milk (Almond or regular, both taste great) and let it boil on low heat for 3 minutes.
Bring the hand blender (something like this Braun https://bit.ly/3c3lfdF) and purée the mix.

Tada, the soup is ready! Serve it hot and decorate it with the roasted almonds 🙂

Cauliflower delicious easy quick creamy soup garnished with roasted almond




PS. This soup tastes just as great after a few days in the freezer.