Cinnamon Free Classic Cauliflower Noodle Bowls
Total time50 min
Prep time15 min
Cook time35 min
5.0(8)
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Learn more →Ingredients
4 servings
For the roasted cauliflower
- 1 medium head cauliflower (about 2 lb), cut into 1-inch florets
- 3 tbsp olive oil, divided
- ½ tsp salt
- 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
- 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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