8 oz. package Soba Noodles

1 medium handful of sun-dried tomatoes

Salt & pepper to taste

½ tsp. of marjoram or savory

1 medium-large head cauliflower

2 cloves of garlic, minced

¾ tsp. basil

2 tbsp. oil (optional)

Soak sun-dried tomatoes in water for 10 minutes, then dice into very small pieces. Break up the cauliflower into bite size pieces. In a large skillet or pan add ¼ cup water or 2 tbsp. oil. Add garlic, cauliflower and tomatoes, salt and spices. Add small doses of water if you need to- if the pan is really dry and things start to stick, do not overcook. When the cauliflower becomes tender, remove from heat. Serve over cooked soba noodles. This goes exceptionally well with Garlic Arame as a topping.

Small handful dry arame soaked in 1 cup water

½ tsp. finely diced ginger (optional)

1-2 tbsp. soy sauce

3-4 cloves garlic

1-2 tbsp. olive oil

Soak arame for at least 5 minutes, drain, and squeeze out excess water. Heat oil in a small frying pan, on medium heat. Add the ginger and garlic. Cook for about 2 minutes, being careful not to burn the garlic. Add the drained arame. When this has cooked for several minutes, add the soy sauce. Stir and continue cooking until the arame is slightly dry and crunchy. Sprinkle sparingly over Udon.