Cauliflower Banh Mi

Name: Cauliflower Banh Mi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 (Sandwiches)
Ingredients: 2/3 cup rice wine vinegar; 1/3 cup hot water; 1/2 tsp sea salt; 1 Tbsp organic cane sugar; 2/3 cup thinly sliced or shredded carrot; 1/3 cup thinly sliced or shredded daikon or round radish; 2 Tbsp Chili garlic sauce; 5 Tbsp Coconut aminos; 1 Tbsp maple syrup; 1 Tbsp lime juice; 1 Tbsp sesame or avocado oil; 4 cups (heaped) cauliflower florets; 1/2 cup Vegan mayo; 2 tsp maple syrup; 1 Tbsp Sriracha; 2 small baguettes*; fresh cilantro; fresh cucumber; Sliced jalapeno pepper

User Reviews

5.0

315 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 (Sandwiches)
Calories
719 kcal
Course
Main Course
Cuisine
Vegan

Cauliflower Banh Mi

Valerie Marks

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Vegan Banh Mi Sandwich made with savory, caramelized cauliflower, sriracha mayo, and quick-pickled vegetables. Just 30 minutes to make this hearty sandwich!

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Ingredients

Servings

PICKLED VEGETABLES

2/3 cup rice wine vinegar (or sub apple cider vinegar)
1/3 cup hot water
1/2 tsp sea salt
1 Tbsp organic cane sugar (or stevia to taste)
2/3 cup thinly sliced or shredded carrot
1/3 cup thinly sliced or shredded daikon or round radish

CAULIFLOWER

2 Tbsp Chili garlic sauce
5 Tbsp Coconut aminos (or sub tamari and reduce quantity to taste as it's saltier)
1 Tbsp maple syrup
1 Tbsp lime juice
1 Tbsp sesame or avocado oil (if avoiding oil, omit)
4 cups (heaped) cauliflower florets (cut in bite-size pieces)

AIOLI

1/2 cup Vegan mayo (or store-bought)
2 tsp maple syrup
1 Tbsp Sriracha (or other hot sauce of choice)

SANDWICH

2 small baguettes* (use gluten-free bread to keep gluten-free friendly, such as New Cascadia)
fresh cilantro (optional)
fresh cucumber (optional)
Sliced jalapeno pepper (optional)

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Instructions

Preheat oven to 450 degrees F (232 C).
Prepare pickled vegetables first by adding vinegar, hot water, salt, and sugar (or stevia) to a glass jar and shaking or stirring vigorously to dissolve salt and sugar. Then add carrot and radish, stir to coat, and push down to submerge. Cover and place in the refrigerator to chill, where they will "quick pickle" until sandwich is ready. Leftovers will keep in the refrigerator up to 1 week (sometimes more).
To a medium mixing bowl, add chili garlic sauce, coconut aminos (or tamari), maple syrup, lime juice, and oil and stir to combine. Then add cauliflower florets and toss to combine.
Heat a large rimmed oven-safe skillet over medium-high heat. Once hot, use a slotted spoon to scoop the cauliflower into the pan, reserving most of the liquid in the bowl.
Sauté, stirring semi-frequently, until slightly browned on the exterior. Then add most of the reserved marinade (saving a little for serving) and toss to coat. Transfer pan to the oven and bake until crispy on the outside yet tender on the inside - about 15 minutes.
In the meantime, prepare aioli by adding vegan mayo to a small mixing bowl with maple syrup and sriracha. Stir to combine. Then sample and adjust flavor as needed, adding more sriracha for heat or maple syrup for sweetness. Set in the refrigerator until serving.
Slice the baguettes in half and toast in the oven (facedown directly on the oven rack) or on a hot grill pan until slightly browned. Then assemble: To the baguette, add aioli to both sides of the bread. Then to one side, add the cauliflower and brush on any leftover cauliflower marinade for more flavor. Last, add pickled vegetables, cilantro (optional), cucumber (optional), and jalapeño (optional).
Enjoy. Best when fresh, though can be made in the morning and enjoyed for lunch - just refrigerate to keep fresh. Store leftovers separately in the refrigerator (except any un-toasted bread) up to a few days. Not freezer friendly.

Notes

*Our recipe is not traditional, but is our plant-based take on the concept of banh mi.*You could also swap the bread for lettuce cups or a collard green wrap to keep this grain-free!*Inspiration taken from the New York Times. *Nutrition information is a rough estimate for 1 sandwich calculated without optional ingredients or toppings.

Nutrition Information

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Serving 1sandwich Calories 719 (36%) Carbohydrates 64g (21%) Protein 7g (14%) Fat 44g (68%) Saturated Fat 5g (25%) Cholesterol 0mg (0%) Sodium 3046mg (127%) Potassium 876mg (25%) Fiber 7g (28%) Sugar 26g (52%) Vitamin A 7130IU (143%) Vitamin C 115.7mg (129%) Calcium 108mg (11%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 2(Sandwiches)

Amount Per Serving

Calories 719 kcal

% Daily Value*

Serving	1sandwich
Calories	719	36%
Carbohydrates	64g	21%
Protein	7g	14%
Fat	44g	68%
Saturated Fat	5g	25%
Cholesterol	0mg	0%
Sodium	3046mg	127%
Potassium	876mg	19%
Fiber	7g	28%
Sugar	26g	52%
Vitamin A	7130IU	143%
Vitamin C	115.7mg	129%
Calcium	108mg	11%
Iron	1.9mg	11%