Roasted Garlicky Cauliflower with Glass Noodles || Gracefult Kitchen

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Roasted Garlicky Cauliflower with Glass Noodles

Noodles

This satisfying main dish features sweet potato glass noodles and roasted cauliflower tossed in a sweet and spicy sauce made with fish sauce, sambal oelek and maple syrup. If the glass noodles are too long, you can cut them in half with kitchen shears.

Ingredients

4 cups small cauliflower florets (about 1/2 small head)
2 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil, divided
⅛ teaspoon salt, divided
2 (3.5 ounce) packages sweet potato glass noodles
2 tablespoons low-sodium soy sauce
2 tablespoons pure maple syrup
1 tablespoon sesame oil
2 teaspoons fish sauce
1 teaspoon sambal oelek
4 large eggs, lightly beaten
1 scallion, thinly sliced, divided
1 serrano or jalapeño pepper, seeded and finely chopped
½ tablespoon toasted sesame seeds
1 tablespoon finely chopped fresh cilantro

Description

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Spread cauliflower and garlic on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with a pinch of salt. Roast until the cauliflower and garlic are golden, 18 to 20 minutes.
Meanwhile, bring a large pot or Dutch oven of water to a boil. Add noodles and cook until tender, 6 to 8 minutes. Drain and rinse under cold water.
Meanwhile, whisk soy sauce, maple syrup, sesame oil, fish sauce and sambal oelek together in a small bowl.
Heat the remaining 1 tablespoon olive oil in the large pot (or Dutch oven) over medium-low heat. Add eggs, half of the scallions, serrano (or jalapeño) and the remaining pinch of salt. Cook, stirring to scramble, until the eggs are mostly cooked through, about 1 minute.
Add the noodles and the reserved sauce. Reduce heat to low and cook, stirring, until well combined, 1 to 2 minutes. Stir in the roasted cauliflower and garlic. Top with sesame seeds, the remaining scallions and cilantro.