Here’s your new favorite quick night dinner. No, seriously. It cooks up faster than you can order take-out. Plus, it’s so good! You know what’s in it. You can add tons of veggies that you like. I mean, come on. The sauce – it’s kILLER! Sweet, Tangy, Salty, and Spicy!!! I fried my cauliflower to make it crispy. But, you can roast it and it’s still going to be the perfect meal!
Vegan Crispy Cauliflower Pad Thai
About 3 cups of fresh cauliflower florets
A pinch of salt
A good pinch of pepper
About 1 cup of all purpose flour
2 tablespoons of non-dairy half and half
2 cups of Canola oil
1 package of rice noodles, cooked and drained
1/2 bell pepper, sliced
4 cloves of garlic, sliced
1 carrot, spiralized
For the sauce
2 tablespoons of soy sauce or Ponzu
2 tablespoons of brown sugar
1 teaspoon of chili oil
1/2 teaspoon of sesame oil
1/2 teaspoon of red pepper flakes
The juice of 1 lime
To garnish, I used cashews, fresh cilantro, and chopped scallions
Start the dish by frying the cauliflower. Just season the cauliflower with salt and pepper and then pour over the half and half. Then toss and dredge in the flour and set aside. Heat the oil in a skillet and when it’s hot, fry the cauliflower until it’s golden brown. Drain in paper towels and set aside.
To start the sauce, saute the peppers, carrots, and garlic in a few teaspoons of the leftover oil from frying the cauliflower. While the vegetables are cooking, mix the sauce. In a bowl, combine the soy sauce or ponzu with the brown sugar, chili oil, sesame oil, red pepper flakes, and lime juice. Mix well and then add to the skillet with the cooked vegetables. Cook for about 2 minutes on medium heat and then add in the cooked and drained rice noodles. Mix well to combine and garnish with cashews, fresh cilantro, and chopped scallions.
