Bánh mì is the Vietnamese word for bread, and it also refers to a sandwich made with meat, cucumber, cilantro, pickled carrots, and daikon radishes. It is traditionally served with mayo and chilis on a baguette. The star of this vegan version is spicy, pan-fried cauliflower, and I opted for carrots and radishes mixed with a little vinegar instead of pickled vegetables.
1 medium-sized carrots, thinly sliced 4 medium-sized radishes, thinly sliced 2 tablespoons rice vinegar or apple cider vinegar ¼ teaspoon sea salt 1 small head of cauliflower, leaves removed 1 teaspoon neutral-flavored oil (such as grapeseed or avocado), vegetable stock, or water 2 tablespoons low-sodium tamari or soy sauce 1 teaspoon red pepper flakes 2 tablespoons tahini 2 tablespoons water, plus more if needed 1 tablespoon lime juice 1 tablespoon sriracha 4 six-inch whole grain or gluten-free submarine sandwich rolls or baguettes 1 medium-sized cucumber, sliced ¼ cup pickled jalapeño slices ¼ cup chopped cilantro
In a medium bowl, toss together the carrot and radish slices with the rice vinegar and salt. Set aside until ready to use.
Place the cauliflower on a large cutting board, stem side down, and slice it the way you would a loaf of bread, into slices about ½-inch thick. Cut off any large pieces of the core and break apart very large pieces into smaller ones.
Heat the oil in a large sauté pan or cast iron pan over medium-high heat. Place the cauliflower pieces in the pan, and drizzle with the tamari. Sprinkle with the red pepper flakes. Cook until the bottom browns, about 5 minutes, and then flip the pieces and cook for another 5 minutes.
In a small bowl, whisk together the tahini, water, lime juice, and sriracha. Spoon the spicy tahini onto each roll. Place a few pieces of cauliflower on each, and top with the carrot and radish mixture, cucumber, pickled jalapeño, and cilantro.
Cauliflower, Sandwich, Sub, Banh Mi, Main Dish, Entrée
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