This One Pot recipe for Gluten-Free Curry Cauliflower Noodles is a quick, easy and nourishing dish from Chef Joanna. The secret behind the ease of this dish is the use of Souperb’s Curry Cauliflower Soup as the flavorful sauce. Adding fresh veggies, noodles and your preferred protein makes this recipe a wholesome, fulfilling choice that’s ridiculously easy to make.
This One Pot recipe is flexible, so you can substitute any veggies you may have around. Red pepper and eggplant are great examples of some veggies that would go well with this recipe. The noodles and protein for this dish can also be substituted to your liking. While we used fresh white fish from Berkeley Bowl, a vegan sausage or seitan would also pair nicely. The possibilities are endless!
Here at Souperb we value nutritious and fulfilling food, so we wanted to share a nutritious recipe that shows the ease of using veggie soup as a sauce. It is a simple way to provide a blast of flavor and nutrients to your dish without having to put time into crafting a sauce.
Chef Joanna’s One Pot GF Curry Cauliflower Noodles
- 8 oz Mushrooms, sliced
- 2 Scallions, chopped
- 1 24 oz container of Souperb Curry Cauliflower Soup
- 1 lb of White Fish, or 1 lb Vegan Sausage, cut into bite size pieces
- 2 Handfuls Fresh Spinach
- 1-2 Tbsp Olive Oil
- 1 lb uncooked Vermicelli Noodles (or preferred noodles of choice)
Step 1: Heat Olive Oil in a large pot. Add Mushrooms and Scallions, sauté 5 min. Reserve some uncooked Scallions for garnish.
Step 2: Pour Curry Cauliflower Soup over the veggies and simmer for 5-10 min. until warm. Stir regularly.
Step 3: Add White Fish and cover. Poach until flaky, about 5 min. If using Vegan Sausage* or other protein, cooking time may vary. *Depending on brand, can be sautéed in Step 1 with Mushrooms.
Step 4: Add Noodles and Spinach to the pot. Stir to submerge Noodles. Season with Salt as desired. Cook covered for 2-3 min.
Step 5: Serve immediately and garnish with Scallions, if desired.
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