by Bold Commerce Collaborator
07 May 2020

Cauliflower Banh Mi

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 carrot
1/3 cup thinly sliced daikon
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 cauliflower florets
1/2 cup Vegan May
2 small baguettes

Directions

Preheat oven to 450 degrees F (232 C).

Prepare pickled vegetables first by adding vinegar, hot water, salt, and sugar to a jar and shake until it dissolves. Then add carrot, daikon while stirring and coating.

To a medium mixing bowl, add and stir chili garlic sauce, coconut aminos, maple syrup, lime juice, and oil. Then add cauliflower florets.

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 and toss to coat. Transfer pan to the oven and bake until crispy - about 15 minutes.