Cauliflower Banh Mi

Ingredients

• 1 ½ tbsp Rice Wine Vinegar
• 1 tbsp Apple Cider Vinegar
• 2 tsp Cane Sugar
• 1 ½ cups Carrots
• ¾ cup Radishes
• 4 tbsp Chili Garlic Sauce
• 5 tbsp Soy Sauce
• 4 tsp Maple Syrup
• 2 tbsp Lime Juice
• 2 tbsp Sesame Oil
• 8 cups Cauliflower Florets
• 1 cup Vegan Mayonnaise
• 2 tbsp Sriracha
• 4 whole Baguette
• ½ cup Fresh Cilantro
• 1 whole Cucumber
• 1 whole Jalapeño

Instructions

1. Preheat oven to 450°F. In a jar or bowl, combine rice wine vinegar, apple cider vinegar, cane sugar, and a pinch of salt with 2/3 cup hot water; stir until dissolved. Add shredded carrot and sliced radish, push down to submerge, cover, and refrigerate until ready to serve.
2. In a large bowl, whisk together chili garlic sauce, soy sauce, 2 tsp maple syrup, lime juice, and sesame oil. Add cauliflower florets and toss well to coat.
3. Heat a large oven-safe skillet over medium-high heat. Use a slotted spoon to transfer cauliflower to the hot pan, reserving the marinade in the bowl. Sauté for 3 to 4 minutes, stirring occasionally, until lightly browned. Pour in most of the reserved marinade, toss to coat, then transfer the skillet to the oven and roast for 12 minutes until crispy outside and tender inside. Season with salt and pepper to taste.
4. While the cauliflower roasts, stir together vegan mayo, remaining 2 tsp maple syrup, and sriracha in a small bowl until smooth. Refrigerate until ready to assemble.
5. Slice baguettes in half lengthwise and toast cut-side down directly on the oven rack (or on a hot grill pan) for 2 to 3 minutes until lightly golden.
6. Spread sriracha mayo generously on both cut sides of each toasted baguette. Pile roasted cauliflower onto the bottom half and drizzle with any remaining marinade. Top with pickled vegetables, cucumber slices, jalapeño, and fresh cilantro. Close sandwiches and serve immediately.