Do you get the craving for Chinese food every now and then? Well, we get it quite often. We usually want to satisfy the craving but we think about the feeling most of us get after stuffing our faces and suddenly we talk ourselves out of it. Thankfully we found a solution! This lo mein and cauliflower recipe will satisfy your craving for Chinese food while still giving you all of the nutrients you need to have a healthy, balanced meal. This dish is a rockstar: gluten-free, dairy-free, plant-based, low in fat and high in protein. What more could you want? This may be one of our new favorite recipes so you have to try it out!


Vegetable Lo Mein:


  • 1 box of Banza angel hair pasta(any spaghetti or pasta will do)
  • 1 tablespoon oil or more if needed 
  • 1 chopped onion
  • 1 carton of mushrooms 
  • ½ cup of cashews
  • 1/2-1 cup of edamame 
  • Juice from 1 lemon
  • Rice wine vinegar 
  • 3 cloves garlic, minced
  • Salt and pepper
  • Sesame seeds for garnish, if desired

For the Sauce:

  • 3 tablespoons low sodium soy sauce(tamari if you want gluten free)
  • 1 teaspoon sesame oil
  • 1 teaspoon of honey  


  1. Cook noodles according to package instructions.
  2. Heat oil in a large skillet.
  3. Add in onions and mushrooms. Sauté until tender, about 5 minutes.
  4. Add in garlic, lemon and vinegar and cook for an additional minute.
  5. Add cashews and edamame 
  6. Stir in the sauce and cooked noodles and toss to combine.
  7. Serve immediately with sesame seeds for garnish, if desired.

For the Sauce:

  1. In a small bowl whisk together the soy sauce, sesame oil and honey. Set aside.

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For the baked cauliflower:

  • 1 cup brown rice flour 
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup water plus more as needed
  • 1 small head of cauliflower cut into florets (scant 4 cups of florets)

For the sticky sesame sauce:

  • 2 and 1/2 teaspoons toasted sesame oil divided
  • 1/2 inch ginger minced or grated
  • 2-3 cloves garlic (to taste), minced or grated
  • 3 and 1/2 tablespoons of honey 
  • 2 and 1/2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 2 tablespoons tahini
  • 1 teaspoon chili paste like sriracha

For the sticky sesame cauliflower:

  • battered cauliflower (above)
  • sticky sesame sauce (above)
  • Pistachios 
  • chopped green onions for serving


  1. Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper.
  2. In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached. You want batter that is thick enough to stay on a cauliflower floret but thin enough that you can easily shake off the excess. I usually need another couple of tablespoons of additional water.
  3. One by one, dip the cauliflower florets into the batter, gently shake off extra batter, and place them onto the baking sheet. Leave plenty of space between florets on the baking sheet so that they can get crispy. You may not be able to quite fit a whole head of cauliflower on two baking sheets.
  4. Bake the battered cauliflower for 20 minutes, rotate the position of the trays, and then bake for another 5-10 more minutes or until crispy and browned.
  5. Meanwhile, heat two teaspoons of the sesame oil in a small saucepan. Add the garlic and ginger and saute over medium-low heat, stirring frequently, for about 60-90 seconds, or until the garlic and ginger are softened and fragrant.
  6. Add the rest of the sauce ingredients and stir well. Continue cooking on medium-low heat, stirring frequently, for about 5 minutes, or until the sauce is bubbling and thickened slightly. Turn the heat to low and leave on the burner, stirring occasionally to keep from sticking. Stir in the remaining sesame oil just before mixing with the cauliflower. (I do this to make sure there's a nice noticeable sesame flavor).
  7. Once the cauliflower is done baking, use a spatula to gently mix it together with the sauce in a bowl or the saucepan if large enough. Spread it back out on the baking sheets, and return it to the oven for just 2-4 minutes, to thicken the sauce onto the cauliflower. Watch it carefully, as the sticky sesame sauce can burn quickly. Remove from the oven and serve immediately, sprinkled with pistachios and chopped green onions if desired.