Low Sodium Classic Cauliflower Noodle Bowls

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Classic Cauliflower Noodle Bowls

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Ingredients

4 servings

For the roasted cauliflower

1 medium head cauliflower (about 2 lb), cut into 1-inch florets
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3 tbsp olive oil, divided
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the broth

1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
6 cups low-sodium chicken broth
1 tsp fresh thyme leaves
1 bay leaf
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste

For the noodles

8 oz wide egg noodles

For the soft-boiled eggs

4 large eggs

For serving

3 scallions, thinly sliced
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large rimmed baking sheet, drizzle with 2 tbsp of the olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat, then spread in a single layer.
2
Roast the cauliflower for 22–25 minutes, flipping once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork.

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