Roasted Cauliflower and Cilantro Soba Noodles

Makes 2-3 servings

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For the noodles:

1 small head cauliflower

11/2 tablespoons coconut oil, melted

Generous pinch of salt

4 ounces soba noodles

Generous 1/4 cup raw macadamia nuts

For the dressing:

1 inch piece fresh ginger, peeled, grated (about 1/2 teaspoon)

2 garlic cloves, peeled

1 tablespoon rice vinegar (unseasoned)

1 tablespoon sesame oil

1 tablespoon miso paste (I used brown-rice miso, but any will do)

1 teaspoon low-sodium tamari or soy sauce

1/2 teaspoon honey

1/2 cup cilantro

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1. Preheat oven to 400 degrees F. Line a baking sheet with parchment or a Silpat. Using a box grater or food processor with a grating blade, grate the cauliflower, including florets and stems. I cut my cauliflower into fourths to make it easier. Toss with 11/2 tablespoons melted coconut oil and 1/2 teaspoon salt. Spread cauliflower onto baking sheet and bake for 35-40 minutes, stirring twice throughout the baking. The cauliflower will shrink down a lot and begin to crisp a bit.

2. While the cauliflower cooks, toast the macadamia nuts. Place them on a baking sheet and put it in the oven with the cauliflower for 8-10 minutes. Because of their higher fat content, macadamia nuts cook a bit faster than other nuts, so watch them carefully. Remove the nuts from the oven and very roughly chop.

3. Prepare the dressing. In a blender or mini food processor, place all the dressing ingredients except the cilantro and blend until smooth, scraping down the sides often. Add the cilantro, and pulse a few times until it has been incorporated.

4. Cook the soba noodles. Bring a pot of water to a boil. Add a pinch of salt to the water, then add the soba noodles, making sure they are all submerged. Cook 3-4 minutes, testing the noodle for doneness. When you bite into it, you should see a tiny white speck, much like you find in an al dente Italian pasta noodle. Drain the noodles and immediately rinse under cold water to stop the cooking.

5. Add the cooked soba to a bowl large enough for mixing. Toss in the roasted cauliflower pieces and the dressing. Sprinkle in half the chopped macadamia nuts and mix everything together. Garnish the top with the remaining macadamia nuts and serve.

Per serving (based on 3): 352 calories, 9 grams protein, 38 grams carbohydrates, 4 grams sugar, 21 grams fat, no cholesterol, 692 milligrams sodium, 3 grams dietary fiber.