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5.0 from 315 votes

Cauliflower Banh Mi

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

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

Ingredients

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)

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees F (232 C).
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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

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

% 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.