Cauliflower Banh Mi
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 (Sandwiches)
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Calories
719 kcal
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Course
Main Course
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Cuisine
Vegan
Cauliflower Banh Mi
Description
This Cauliflower Banh Mi recreates the essence of the classic Vietnamese sandwich using roasted cauliflower as the main filling. The cauliflower is tossed in a marinade made from chili garlic sauce, coconut aminos, maple syrup, lime juice, and sesame oil, then sautéed and roasted to develop a slightly charred exterior and tender interior. The quick pickled carrots and daikon radish add bright acidity and crispness, balancing the richness of the aioli.
The aioli combines vegan mayo, sriracha, and maple syrup to create a mildly spicy and slightly sweet sauce that complements the other ingredients. Assembled in a small baguette, the sandwich layers fresh cilantro, cucumber, and optional jalapenos for fresh and spicy accents.
This plant-based version keeps the spirit of banh mi while offering a vegetarian and potentially gluten-free option if gluten-free baguettes are used. It’s suitable for a light lunch or casual dinner and showcases how traditional flavors can be adapted with vegetables.
If grain-free is desired, the baguette can be replaced with lettuce or collard green wraps. The pickled vegetables will keep refrigerated for about a week. The recipe's inspiration derives from the New York Times's plant-based approach.
Ingredients
PICKLED VEGETABLES
- 2/3 cup rice wine vinegar (or sub apple cider vinegar)
- 1/3 cup water hot
- 1/2 tsp salt sea salt
- 1 Tbsp organic cane sugar (or stevia to taste)
- 2/3 cup carrot thinly sliced or shredded
- 1/3 cup daikon radish thinly sliced or shredded, 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 oil if avoiding oil, omit, or avocado oil
- 4 cups cauliflower florets cut in bite-size pieces, heaped
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 baguette use gluten-free bread to keep gluten-free friendly, such as New Cascadia
- cilantro optional, fresh
- cucumber optional, fresh
- jalapeno pepper optional, sliced
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
- This recipe is a plant-based take on banh mi and not traditional but maintains key flavor elements.
- Baguette can be swapped with gluten-free bread for dietary needs or lettuce/collard wraps for grain-free options.
- Pickled vegetables keep refrigerated up to a week and can be made ahead.
- Nutrition information is estimated per sandwich and excludes optional ingredients.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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