Corn and Cauliflower Noodles in Peanut Sauce

I always know I’ve been watching too much Law & Order when I start to imagine how my belongings would represent me in the inevitable police search after my untimely demise. A perusal of my cookbooks would immediately reveal my culinary leanings. My favorite cookbooks have abused bindings, and easily fall open to reveal sauce splattered recipes partially concealed by my marginalia. Thankfully, an ill fate hasn’t befallen me, allowing me to write this blog post on one such recipe. The first time I saw the recipe for this dish, my thoughts went something like this: “Corn. Hmmm...I like corn. Cauliflower. I love cauliflower. Noodles. Yum! In peanut sauce? Sold!” After making it for the first time, I adjusted it somewhat, like doubling it for a start, and then made it again three days later. It was delicious steaming from the skillet, and equally so pilfered straight from the fridge the next day.

Corn and Cauliflower Noodles in Peanut Sauce
adapted from Big Vegan by Robin Asbell

6 tablespoons soy sauce
6 tablespoons natural peanut butter
3 tablespoons rice vinegar
3 tablespoons brown sugar
2 tablespoons canola oil
2 cups corn, fresh or frozen
2 yellow squash, sliced in 1/4” slices
1 head cauliflower, sliced in florets
6 green onions, sliced diagonally  
2 tablespoons finely grated ginger
3 garlic cloves, peeled and crushed
1 teaspoon crushed red pepper flakes
12 ounces dried whole wheat angel hair pasta
1/3 cup roasted peanuts, chopped
Salt and pepper

Heat oven to 375°. Place squash and cauliflower in a shallow baking dish. Drizzle with 2 tablespoons canola oil, and season with salt and pepper. Bake until golden and caramelized, about 15 minutes for the squash and 25 minutes for the cauliflower. Set aside.

In a small saucepan, combine the soy sauce, peanut butter, rice vinegar, and brown sugar. Stir until smooth. Set aside.

Bring a large pot of water to a boil. Cook the pasta according to the directions. Drain and set aside.

Heat a large skillet over medium high heat. Add the corn, cauliflower, squash, ginger, and garlic, and sauté briefly, 1 to 2 minutes. Add most of the scallions (save some for garnish), the pepper flakes, and the noodles. Cover with the sauce, and toss to combine. Garnish with chopped peanuts and green onions. Enjoy immediately, and then again later!