Crispy Asian Cauliflower With Noodles

• • 1 cauliflower
  • 200 g flour
  • 300 ml unsweetened plant-based milk
  • 200 g panko
  • 1 small piece of ginger
  • 2 garlic cloves
  • 150 ml soy sauce
  • 50 ml agave syrup
  • Zest of a lime
  • Juice of a lime
  • 1 Tbsp sesame oil
  • 300 g smoked tofu
  • 1 Asian cabbage
  • 1 pack of noodles of your choice (for this recipe we used wheat noodles on a 300g pack)
  • 100 ml Olive oil
  • Salt & pepper
  • Chilli pepper & Scallions

• • Serve the cabbage noodles with the tasty cauliflower. Sprinkle some smoked tofu on top and garnish with chopped scallions and chilli pepper for some extra spice, crunchiness and colour.

• • break the cauliflower into florets
  • take 3 medium bowls and fill them with flour, unsweetened plant-based mikl and panko
  • in the flour bowl, add salt & pepper and mix well
  • place some parchment paper in an oven tray and brush it with oil
  • take each cauliflower floret and pass it through flour, then the plant-based milk and ultimately in panko
  • lay them all in the oven tray and brush them with olive oil
    
  • bake them at 220 degrees Celsius for 25 minutes
  • mix the pressed garlic, pressed ginger, 100 ml soy sauce, agave syrup, lime zest, lime juice & sesame oil
  • In a pan, add 2 Tbsp of olive oil, cut the smoked tofu into cubes and cook it till golden-brown.
  • In a wok, add 2 Tbsp of olive oil and add the finely-sliced Asian cabbage
  • Season with salt & pepper and cook it till the water from the cabbage evaporates
  • Boil the noodles in salty water (boil time according to package label)
  • When both are done, mix the cabbage & noddles together and add 50 ml soy sauce
  • By this time, your cauliflower should be ready to be dressed with the delicious ginger sauce. Get it out of the oven, gently brush each floret with the sauce and bake for 10 more minutes.