Red Meat Allergy Friendly Classic Cauliflower Noodle Bowls

Total time50 min

Prep time15 min

Cook time35 min

5.0

(8)

Red Meat Allergy Friendly Classic Cauliflower Noodle Bowls

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!