Roasted purple cauliflower medley vegetables vermicelli noodle

Google: “Purple cauliflower is an excellent source of the following nutrients: dietary fiber, complex carbohydrates, vitamins B-1 (thiamine), B-2 (riboflavin), B-3 (niacin), B-5 (pantothenic acid), B-6 (pyridoxine), B-9 (folate), C (said to be 100% of what is daily recommended), E, and K, minerals.”

Google: “Rice vermicelli is a thin form of rice noodles. It is sometimes referred to as ‘rice noodles’ or ‘rice sticks’, but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.”

This time I have added green and yellow capsicums, green beans, onion, cherries tomatoes. Roasting with Parmesan Pecorino cheese, Italian seasoning and nutmeg powder. I have leftover roasted purple cauliflower medley vegetables. To make a new dish I have added extra white wine for sauce to go with rice vermicelli noodle. It’s colourful, healthy and delicious, East meet West main meal. Let’s roast!!!


1 medium purple cauliflower
14 green bean, cut to bite size
1 small green capsicum, cut to bite size
1 small yellow capsicum, cut to bite size
1 small onion, sliced
6-8 cherries tomatoes
1/4 c white wine, plus 1/4 c extra for sauce
1/2 block vermicelli, soak in hot water
4 Tbs butter
Parmesan Pecorino cheese
Italian seasoning
nutmeg powder
coriander, garnish (OPT)


Preheat oven 200 degrees C. In microwave safe bowl with water add green beans and microwave for 7 minutes. Drain and set aside. Cut green and yellow capsicum and onion and place in circle in casserole making sure there are place to put cauliflower. Season with salt and pepper. Then drizzle oil over the vegetables.

Wash and dry cauliflower, cut the stem off and some of the leaves, and put into the casserole. Make sure it can stand up in the casserole dish and cover with lid. In a bowl mix together 4 Tbs oil, 4 Tbs butter, Italian seasoning, nutmeg powder, salt and pepper. Check seasoning to adjust the flavour. Brush about ¾ of butter mixture all over the cauliflower let it drips down the stem. Pour 1/4 c white wine over the vegetables.

Cover the casserole and bake for 30 minutes. Remove cauliflower from oven and lid. Now add in extra 1/4 c white wine, green beans and cherries tomatoes. Drizzle some oil and season with salt and pepper, then brush the remaining butter mixture and sprinkles Parmesan Pecorino cheese.

Then return back to oven for about 20-22 minutes until cheese is golden brown melted. Meantime, soak the vermicelli rice noodles in boiling water for about 3 minutes or until completely soft. Drain completely and transfer to plate. Season with salt and pepper to taste.

When cooking time is over, check if cauliflower is cooked through by using a knife cut the thickest part stem and remove the casserole dish from oven. I have put back in oven for another 10 minutes as I wanted it a bit softer. Spoon some roasted purple cauliflower medley with white wine sauce over the prepared rice vermicelli. Garnish with a stem of coriander and serve with a glass of white wine. Enjoy!!!

Note: You can use normal white cauliflower instead of purple. You may add lemon zest, sherry, tomatoes, any other vegetables of your choice. You may add chickpeas or almond flakes.

#asian culinarynoodles


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