Sticky Sriracha Cauliflower
with Hoisin Noodles, Mangetout and Sesame
Our Sticky Sriracha Cauliflower is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Cauliflower
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
80 grams
Mangetout
2 unit(s)
Garlic Clove
150 grams
Sliced Spring Greens
64 grams
Hoisin Sauce
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Sambal Paste
15 grams
Honey
15 grams
Sriracha Sauce
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
Cut the cauliflower into florets (like small trees), halving any large ones.
Pop the cauliflower onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
Meanwhile, when boiling, add the noodles to the water and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, halve the mangetout widthways.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the spring greens along with 1 tbsp of water, cover with a tight-fitting lid and cook until wilted, 5-6 mins.
Add the mangetout and garlic and stir-fry until the mangetout is tender, 2-3 mins. Season with salt and pepper.
Pour the hoisin sauce, soy sauce, sambal (add less if you'd prefer things milder) and water for the sauce (see pantry for amount) to the pan. Stir well to combine.
Bring to the boil, then simmer until the sauce has thickened slightly, 1-2 mins.
When the cauliflower has 2-3 mins remaining, drizzle over the honey and sriracha, then toss to coat. Return to the oven for the remaining cook time. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Meanwhile, add the cooked noodles to the veg and toss to coat in the sauce. Simmer until piping hot, 1-2 mins.
Add a splash of water if it needs loosening. Taste and season with salt and pepper if needed.
Share the hoisin noodles between your serving bowls.
Top with the sticky roasted cauliflower and sprinkle over the sesame seeds to finish.
Enjoy!
