Vegan Chinese Recipes: Sesame Cauliflower with Rice Noodles

June 15, 2016
Who doesn't love a good sesame chicken with noodle recipe?! Oh yeah, Vegans! So, I made a yummy faux version with cauliflower! Cauliflower is a great substitute for chicken. I am sure you have seen the really good looking "Buffalo Wing" recipes with cauliflower and maybe you have even tried them. In fact, we've got a recipe for cauliflower wings on Peaceful DumpIing. I love Buffalo Cauliflower Wings! :) That was my inspiration for this little number.
Ever since I cut out soy, wheat, dairy, and now animal products, I haven't been able to go get my sesame chicken at a local Chinese restaurant. Cue cauliflower... this is it. I hope you love this recipe as much as I do. Not only is cauliflower a great chicken substitute, it also packs a nutritional punch, serving as a source of fiber and vitamins B6 and C. I encourage you to try cauliflower as a substitute in a variety of dishes--it does a wonderful job of absorbing the surrounding flavors!
This is super easy to make, it just takes a little time to prepare everything. So take some deep breaths, and let's practice patience while we cook today!
Vegan Chinese Recipes: Sesame Cauliflower with Rice Noodles

Vegan Chinese Recipes: Sesame Cauliflower with Rice Noodles

Recipe Type: Hearty Entrees
utensils YIELDS 6 Servings
herb graphic for recipe card
  • 1 head organic cauliflower
  • 1 cup gluten-free flour mix
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 cup water
  • For the Sauce:
  • 4 oranges
  • 1/4 cup coconut aminos
  • 1/2 teaspoon ginger
  • 1/2 teaspoon granulated garlic
  • 3 teaspoon coconut sugar
  • 3 teaspoon rice vinegar
  • sesame seeds to taste
  • For the Rice Noodles:
  • 1 package of rice noodles
  • 1 can coconcut milk
  • 1/2 teaspoon ginger
  • 4 teaspoon coconut aminos
  • 1/2 cup vegetable broth
        graphic for recipe card


For the Battered Cauliflower: 1. Preheat oven to 450°F.
2. Cut head of cauliflower into bite size pieces.
3. Make your batter by combining flour, garlic, onion powder, salt, and water in mixer and blending.
4. Dip cauliflower pieces in batter and place on cooking tray. (Nonstick helps) Place in oven and cook for 15 minutes before flipping them over and cooking another 10 minutes.
For the Sauce: 1. Juice the oranges and pour into saucepan. Put the zest of one orange in as well. Then mix the remaining ingredients and blend well. Cook on low for 10 - 15 minutes until it thickens up.
2. Pour over Cauliflower and sprinkle on sesame seeds. Season with salt and pepper. For the Noodles: 1. Soak noodles in hot water for 15 minutes. Drain and put in wok or large skillet.
2. Add vegetable broth, ginger, coconut aminos, and bring to a simmer.
3. Add coconut milk and stir together.
4. Place noodles in a bowl and top with the Sesame Cauliflower. Enjoy!

Also by Ange: How I Became Organic Vegan, Lost 40lbs, and Changed My Life

Related: Balsamic Glazed Tofu and Bok Choy

Vegan Matcha Soba Noodles

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Photos: Ange Alex


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