The soba noodle bowls
taste as good as they look.
Haley and her stepmom,
Lisa Mustafa, do some
taste testing (below left ).
Vegan ranch dressing is a
cooling dip for the spicy
cauliflower (below right ).
Crispy Buffalo
Cauliflower
SERVES 4 | ACTIVE: 15 MIN
TOTAL: 40 MIN
3/4 cup almond flour
1 tbsp. garlic powder
1 head cauliflower (about 2 lb.),
cored and cut into bite -size
f lorets (about 5 cups)
1 tbsp. vegan butter or
margarine
1 cup Frank’s RedHot
or other hot sauce
Vegan ranch dressing,
for dipping
- Preheat the oven to 450°. Line a
large rimmed baking sheet with
parchment paper. In a large bowl,
whisk the almond f lour, garlic
powder, and 3/4 cup water. Add the
caulif lower; season with salt and
pepper. Toss until coated; spread out
on the baking sheet. Bake, rotating
the sheet once, until the caulif lower
is crisp-tender, about 20 minutes.
Return the caulif lower to the bowl.
- Preheat the broiler. In a small
saucepan, melt the butter; stir in the
hot sauce. Pour over the caulif lower;
toss until coated. Return the
caulif lower to the baking sheet,
spacing the f lorets apart. Broil until
charred in spots, 15 to 20 minutes.
Serve with the ranch dressing.
Veggie-Packed Soba
Noodle Bowls
SERVES 4 TO 6 | ACTIVE: 25 MIN
TOTAL: 25 MIN
2 tbsp. olive oil
4 cups chopped vegetables
(such as a mix of bell peppers ,
carrots, chard, and zucchini)
2 to 4 tbsp. sriracha
1 package ( 12 oz.) soba noodles
1 tbsp. toasted sesame
oil (optional)
1 tbsp. toasted sesame seeds
- Bring a large pot of water to a boil
for the soba. In a large skillet, heat
the olive oil over medium-high.
Add the vegetables except any leafy
greens (if using); cook, stirring often,
until crisp-tender, about 3 minutes.
Add the greens; toss until wilted,
about 2 minutes. Mix in the sriracha.
- Salt the boiling water and add
the soba. Cook until al dente.
Drain the soba. In a large bowl, toss
the soba and sesame oil (if using).
Mix in the vegetables. Top with the
sesame seeds.
42 RACHAELRAYMAG.COM | SEPTEMBER 2019
kids who cook
