Soba noodles with ginger, cauliflower and tahini? Y’all, I think I just created Japanese-Lebanese fusion cuisine!
Soba Noodles with Roasted Cauliflower and Mushrooms
6 cups cauliflower florets (1 small head)
8 ounces cremini mushrooms, quartered
olive oil to coat vegetables
1 teaspoon Mexican-style chili powder
scant 1/4 teaspoon cayenne
grated zest of 1 lemon
juice of 1 lemon
a 1-inch piece of ginger, minced
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons tahini
2 tablespoon olive oil
1 tablespoon agave nectar
12 ounces soba noodles
2 green onions, sliced, green part only
1 tablespoon slivered basil
2 teaspoons sesame seeds (I used black ones)
Preheat oven to 400 F. Toss cauliflower florets with olive oil to coat. Roast in a single layer in oven for 15 minutes. Wash and quarter mushrooms, toss with oil, and add to cauliflower in the oven. Stir the vegetables, and roast together for an additional 15 minutes.
Whisk dressing ingredients together, chili powder through agave nectar.
Cook noodles according to package directions, drain and rinse.
Toss the noodles with the dressing and vegetables, and top with the sliced green onion, slivered basil and sesame seeds.