Line a large rimmed baking sheet with parchment paper.
Spread cauliflower and garlic on the prepared baking sheet.
Drizzle with 2 tablespoons olive oil and sprinkle with a pinch of salt.
Photo: Ali Redmond
Roast until the cauliflower and garlic are golden, 18 to 20 minutes.
Meanwhile, bring a large pot or Dutch oven of water to a boil.
Add noodles and cook until tender, 6 to 8 minutes.
Drain and rinse under cold water.
Heat the remaining 1 tablespoon olive oil in the large pot (or Dutch oven) over medium-low heat.
Add eggs, half of the scallions, serrano (or jalapeno) and the remaining pinch of salt.
Cook, stirring to scramble, until the eggs are mostly cooked through, about 1 minute.
Add the noodles and the reserved sauce.
Reduce heat to low and cook, stirring, until well combined, 1 to 2 minutes.
Stir in the roasted cauliflower and garlic.
Top with sesame seeds, the remaining scallions and cilantro.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
