I had leftover cauliflower florets from my Cauliflower Parmesan and was trying to think of what to do with them! Combined with mushrooms, I tossed them in olive oil and roasted them in the oven and then the magic happened. This dish is tangy, sticky, delicious and EASY! Completely vegetarian but would be delicious with chicken added. This sauce is my go-to and I swear I use it on so many different recipes. It can be tweaked based on what you have available but it’s pretty basic and totally delicious. I will give you all the secrets below!
1/4 cup Rice Vinegar
1/4 cup Coconut Aminos (or soy sauce)
1 tbsp Honey
1 tbsp Sriracha
Pinch Red Pepper Flakes
Pinch Sesame Seeds
2 cups cauliflower florets
1 cup sliced mushrooms
Pad Thai Noodles
Sliced Green Onion
Green Onion/Lime garnish
- Preheat your oven to 400 degrees and toss the cauliflower and mushrooms in olive oil and roast for 25-30 minutes until crispy. Remove from the oven.
- Start a pot of boiling water for your pad thai noodles. Cook your noodles according to the package directions. While the noodles are cooking, mix your ingredients for your sauce. Add all the ingredients to a bowl or a jar and shake or mix together until combined.
- Heat sesame oil or olive oil in shallow pan and turn stove to medium heat. Once warm, add the cauliflower and mushrooms. Now add your sauce and stir until the vegetables are coated and the sauce starts to bubble. This sauce will reduce and get a bit sticky (but that’s the best part). Once your noodles are done cooking, save some of the pasta water (this will come in handy later) and transfer the noodles to the pot with the cauliflower, mushrooms and sauce. Stir until combined and the sauce has coated the noodles. Gradually add about 1/4 cup of pasta water to the noodles. This will help the sauce to become a little creamy which makes it so so delicious!
- Finish the dish with a splash of lime juice and sliced green onion and mix until combined.
- Plate your dish and top with sesame seeds, green onion & lime juice. Enjoy!