This One Pot, Gluten-Free Curry Cauliflower Noodles recipe 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.
This 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!
It’s National Sauce Month as well as National Nutrition Month, and we wanted to share a nutritious recipe that shows the ease of using 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.
- 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.
If you enjoyed this recipe, check out our other flavors of Souperb and get some ideas on how you might use soup as a sauce in a recipe of your own!