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NEXT MAIN MENU PREVIOUS Cauliflower Bánh Mì (a special guest recipe from Dianne Wenz) Re-published with permission from Truly Healthy Vegan Cookbook: 90 Whole-Food Recipes with Deliciously Simple Ingredients by Dianne Wenz. Release date: December 31, 2019 (paperback); December 17, 2019 (Kindle) Published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. Photography copyright © 2019 by Antonis Achilleos. 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.     Cauliflower Bánh Mì (a special guest recipe from Dianne Wenz) Serves 4 / Prep time: 15 minutes / Cook time: 10 minutes 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 jalapeno, and cilantro. If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. © 2013-2019, Vegan Street