Rice noodles with charred cauliflower

Not your average stir-fry and noodle dish.

For a creamier dressing add 2 Tbls. of tahini to the sauce ingredients.

This tasty rice noodles with charred cauliflower and ginger-lime dressing is courtesy of infarm, who are a fantastic urban farming brand.



For the Pasta

  • 1/2 cauliflower, cut into medium-sized florets
  • 125 gr rice noodles
  • 5 radishes, cut into quarters
  • 6 basil leaves, sliced
  • ½ red chilli, thinly sliced
  • 3 Tbsp. olive oil
  • Water
  • Salt


  • 5 Tbsp. soy sauce
  • 4 Tbsp. olive oil
  • Juice and zest from one lime
  • 2 cm ginger, grated
  • 1 garlic clove, grated
  • 1 tsp. Sugar
  1. In a medium size pot bring salted water (like you would for pasta) to a boil and add the cauliflower florets. Cook for 3-4 minutes until the florets are slightly softened but still quite firm. Drain the florets but keep the water as we will use this to cook the rice noodles later
  2. Heat the olive oil in a large frying pan and add florets, cut sides facing down. Saute without moving them on medium heat for 6-8 minutes until a nice golden brown caramelisation starts to form. Reduce heat to keep warm
  3. In the meantime add rice noodles to the pot. Cook for 3 minutes, take off heat, drain and put in cool water to let the starch out. Drain and add fresh water. Repeat a couple of times until the water is clear
  4. For the sauce combine all ingredients in a jar. Close tightly and shake well until they form a homogenous sauce.
  5. In a large bowl combine the noodles, cauliflower, dressing, basil slices, radishes and chillies. Stir gently, making sure all ingredients soak up the dressing evenly. Serve
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