I had some cauliflower in my fridge and I wanted to make a stir-fry with it. I also couldn't get the roasted cauliflower with miso dressing, pine nuts, and bonito flakes (from Roost) out of my head. So I decided to do my own Asian-style cauliflower remix, using whatever surprises my kitchen held...
I started off by making some quick pickles in the morning before work: thin slicing cucumbers and letting them soak through the day in red vinegar (would have used rice vin if I had it), a pinch of salt, cumin, and nanami togarashi .
After work, I started off browning the cauliflower in a wok. Then I sliced and carmelized 1/2 red onion and added the cauliflower to it.
Udon was the type of noodle I had in the pantry so I began to boil some water... this brand in particular cooks extra fast!
On the stovetop, I whisked together 3 cloves of garlic (finely chopped), 2 tablespoons tamari, 2 tablespoons miso (I used shiro..because that's what I had), 2 tablespoons Japanese mayo (kewpie), 1 tablespoon sriracha, and togarashi nanami to taste. Once a harmonious sauce had been achieved, I poured it over the onion/cauli mix and sauteed everything together for a few minutes.
I poured the vegetables over udon and let the sauce seep through. I supposed you could toss the udon noodles with everything else in the wok for a more thorough coating. Don't forget your quick pickles on top! This paired well with the Saint Arnold amber ale I also happened to have in the fridge! :)