Hoisin Cauliflower & Coconut Rice Noodles
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This Hoisin Cauliflower & Coconut Rice Noodles recipe is better than takeout! Coconut rice noodles are topped with crispy cauliflower & roasted brussels sprouts.
Saucy roasted cauliflower, crispy shredded brussels sprouts and coconut noodles – this Hoisin Cauliflower & Coconut Rice Noodles recipe is better than takeout and the perfect meal to make in January. You get that takeout taste, but you know exactly what’s in it. Healthier and delicious!
Step One: Roast the Cauliflower
You are going to want to make this roasted cauliflower all of the time! It is saucy and crispy. Just totally delicious. For the sauce you’ll need:
- avocado oil
- low sodium soy sauce
- hoisin sauce
- ketchup
- garlic powder
- ginger powder
Add all of the cauliflower sauce ingredients to a bowl and whisk to combine. Add the cauliflower florets and toss to coat evenly. Transfer to a baking sheet and place in the oven for 15 minutes.
Step Two: Make the Brussels Sprouts
Once the cauliflower is in the oven, you can prep the brussels sprouts.
To a baking sheet add shredded brussels sprouts (you can buy them pre-shredded or do it yourself), sesame oil and soy sauce. Give them a good toss.
Once the cauliflower has roasted for 20 minutes, pull them out of the oven and flip. Put the cauliflower AND the brussels sprouts back in the oven. Roast for another 10 minutes. The cauliflower should be slightly charred and the sprouts should be crispy.
Step Three: Make the Coconut Rice Noodles
I am in LOVE with these rice noodles. I made a version of them in my ebook Cozy & Comforting Vegan Cookbook and I have been hooked ever since.
Bring a pot of water to a boil. Add the vermicelli rice noodles and cook according to the package instructions. Drain and rinse with cold water.
Heat some sesame oil in a large skillet over medium heat. Add diced onion & garlic and cook for 3 minutes, stirring frequently. Add the noodles, coconut milk & soy sauce and toss to combine. Leave on low heat until ready to serve.
Step Four: Assemble & Serve
To serve, layer each bowl with noodles, brussels sprouts and cauliflower. Top with sesame seeds & green onion and dig in.
You get a little sweetness from the noodles. The cauliflower is crispy and sticky. And the brussels sprouts have the best crunch.
If you have any leftovers, I like to reheat the veggies in the air fryer to bring back that crunch.
Need more recipe inspo? Check these out:
Hoisin Cauliflower & Coconut Rice Noodles
Ingredients
FOR THE HOISIN CAULIFLOWER
- 2 tablespoons avocado oil or sub olive oil
- 2 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1 teaspoon garlic powder
- 1 tablespoon ginger powder
- 1 head cauliflower cut in florets
FOR THE BRUSSELS SPROUTS
- 10 ounces brussels sprouts shredded
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
FOR THE RICE NOODLES
- 8 ounces vermicelli rice noodles
- 1 tablespoon sesame oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1/2 cup coconut milk from a can
- 1 tablespoon low sodium soy sauce
FOR SERVING
- black sesame seeds
- green onions chopped
Instructions
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Add all of the cauliflower sauce ingredients to a bowl and whisk to combine. Add the cauliflower florets and toss to coat evenly. Transfer to a baking sheet and place in the oven for 15 minutes.
- Meanwhile, add the all of the brussels sprout ingredients to the other baking sheet and toss to combine. After the cauliflower has roasted for 15 minutes, remove from the oven and flip. Place the cauliflower back in the oven on the top shelf. Also place the brussels sprouts in the oven on the bottom shelf. Roast for 10 minutes.
- While the veggies are roasting, bring a pot of water to a boil. Add the noodles and cook according to the package instructions. Drain and rinse with cold water.
- Heat the sesame oil in a large skillet over medium heat. Add the onion & garlic and cook for 3 minutes, stirring frequently. Add the noodles, coconut milk & soy sauce and toss to combine. Leave on low heat until ready to serve.
- To serve, layer each bowl with noodles, brussels sprouts and cauliflower. Top with sesame seeds & green onion and dig in.
Video
This was an easy and tasty meal (all family members agreed on the last bit)! I upped the sauce a bit, and added edamame beans + some leftover breaded tofu.
I experienced no problems whatsoever regarding cooking time (everything was fork tender and crispy within 25 minutes). I always put the veggies directly on the baking tray, so that may help reach crispness in a shorter amount of time, I don’t know. It also makes for extra dishes to wash, but I don’t mind.
So glad it was a hit with the whole fam Mirjam!
I handed my 10 year old my phone with my saved IG recipes pulled up. This was what he picked! Absolutely delicious and a new staple in our home. Thank you!!
We made this tonight and it was yummy. We did double the cauliflower sauce as we had a large head to cover. The shaved Brussels in the bag worked well. I did add some salt to them for fear they would need it. The rice noodles were delicious. It all came together well. I think those that are concerned with flavor may need to adjust salt if their soy isn’t providing enough of it.
So glad you liked it!
I made this recipe, but found it underwhelming. I did it again but substituted the cauli for zucchini and added Mushrooms and sundried tomatoes.
Can you suggestions as substitutes for the brussel sprouts? They upset my husband’s GI tract. Thanks!
You could double up on the cauliflower or do broccoli!
I followed the recipe, except for cooking the veggies longer. There was simply zero flavor, none what so ever.
Every ingredient was delicious but I feel it needs some kind of actual sauciness to it. It’s pretty dry. I’ll also increase the time for the cauliflower so it gets crispy. (Maybe I’ll make double hoisin sauce and mix some coconut milk into it for sauce)
I don’t know where this dish was going. The flavors did not come together, I felt like the noodles were dry and could have benefited from more coconut milk. The sauce covering the cauliflower was strange. And the sesame on the brussels tasted too raw. Just my opinion, I do see others have given it positive remarks so maybe try it for yourself.
So sorry it wasn’t a good fit for you!
This was so good! Will definitely make again.
Thanks so much Holly!!
This was a 10/10. Used 1 lb of frozen cauliflower defrosted and sliced my own brussels sprouts. Absolutely delicious!
Awesome – so glad you liked this Sally!
Just made this for dinner Monday and it was delish! I followed the recipe exactly as written and my only complaint is that 15min didn’t seem like long enough for the brussel sprouts. Could be my oven though- next time I would bake for longer. Definitely worth the extra pans to make this!
Thanks Tracy! You could always put the brussels sprouts in earlier with the cauliflower!
This was delicious — and absolutely lived up to the “better than takeout” claim! I loved that this recipe came together so quickly and easily, so it would be excellent as a weeknight meal. Can’t wait to make this again! Thank you, Rene!
Thanks so much Lucy! So glad you liked it!
I would give this recipe 10 stars if I could. I am already looking forward to eating it again.
OMG thanks so much Laurel!