Asian Almond Butter Rice Noodle Bowls - Not Enough Cinnamon

Directions

1. 1
   Preheat oven to 400C/200C.
2. 2
   Spread cauliflower on a large sheet pan and drizzle with olive oil. Season with salt and pepper to taste.
3. 3
   Bake for 15 minutes or until the florets are golden brown.
4. 4
   Make the sauce: in a medium bowl, combine all the ingredients with a small whisk or spoon until smooth. If you almond butter is thick, you might need to add a little bit of water to thin the sauce. Only add a tablespoon or so of water at a time until you reach the perfect consistency. It should be thick but easy to drizzle. Set aside while you prepare the rest.
5. 5
   Bring a big pot of water to a boil and cook rice noodles according to package instructions (it’s usually very quick - mine took less than 4 minutes). As soon as they’re done, drain and rinse them in cold water and drain again.
6. 6
   Transfer cold noodles to a large bowl and toss them with 3/4th of the sauce (reserving the rest for drizzling at the end), using two forks or kitchen tongs.
7. 7
   Add arugula and half of the scallions (1/4 cup) and toss again to combine well.
8. 8
   Scoop into individual bowls, top with roasted cauliflower, remaining scallions, chopped almonds, and drizzle with remaining sauce.
9. 9
   Serve and enjoy!