Udon with steamed teriyaki cauliflower and spinach

Jacqueline Alwill

Brown Paper Nutrition

Needless to say I am tad on the Asian flavour game at the moment. There is something drawing me to my memories of Japan and all the incredible cuisine, so I’m letting it play out creatively in the meals I’m cooking. Think you’ll love this dish, it’s like a hug in a bowl. Stay tuned for more delicious Japanese inspired meals in the weeks to come too…



Serves 1

Dairy Free : Vegetarian / Vegan opt

90g udon noodles, dried

200g piece cauliflower – cut whole as a ‘steak’

2 cups baby spinach

1 cup vegetable stock or broth

2 tablespoons walnuts, roughly chopped

1 asian shallot, finely sliced

2 tablespoons finely chopped nori (seaweed)

Teriyaki sauce:

1 1/2 tablespoons tamari

1 1/2 teaspoons honey or maple for vegan

1/2 teaspoon sesame oil

Whisk together ingredients for teriyaki sauce in a small bowl. Bring a large pot of water to the boil. Add udon noodles and cook according to packet instructions. Drain and set aside. Fill the pot with just enough water to steam cauliflower and spinach. Add cauliflower and steam for 6-8 minutes, pop the spinach in the steaming water just before the cauliflower is done to blanch it. Remove the cauliflower from the steamer basket, set aside covered, drain the spinach and squeeze out most of the liquid and pop with cauliflower covered, then add your stock to the saucepan with the udon to reheat them for 3-4 minutes. To serve, pop the cauliflower in a bowl with the spinach, pour the vegetable stock and udon around the edge. Drizzle teriyaki sauce over the cauliflower and spinach, top with walnuts, shallots and nori and serve.