GLUTEN-FREE CAULIFLOWER BANH-MI

This sandwich; this gluten-free cauliflower banh-mi, is a complete explosion of flavors and textures in your mouth. It has all the flavors I love. It is salty and sweet with a bit of a spicy kick at the end of every bite.

GLUTEN-FREE CAULIFLOWER BANH-MI
“This post is sponsored by Little Northern Bakehouse which makes healthier gluten-free baked goods a truly delicious experience.”

And it is perfect for this time of the year. Summer is just around the corner, so I designed this vegan sandwich to be eaten on laps, on the go, on a picnic or just outside. Yes for being outside! I feel this colorful vegan sandwich makes a very happy meal. It is so colorful, easy, healthy, and delicious.  

GLUTEN-FREE CAULIFLOWER BANH-MI

It all starts by marinating cauliflower in a very tasty (filled with nutritional superpowers) marinade. Then I like to prepare the quick pickled carrots, and at this point, you are almost done. The only steps missing are: prepping fresh herbs and the cucumber, cooking the cauliflower and assembling the gluten-free cauliflower banh-mi.

Yes, it’s that easy to make this summery, fresh and colorful sandwich.  I love to feed my family dishes from all over the world. I feel this is such an excellent way to expose them to different cultures. And even better when it’s through a sandwich packed with great flavor and natural ingredients. And..I’m using Little Northern Bakehouse Chia and Millet hot dog buns, so these are practically perfect.

GLUTEN-FREE CAULIFLOWER BANH-MI

These buns are so flavorful that they give these gluten-free cauliflower banh-mi sandwiches a special something. Yes, because you have to know that gluten-free bread can be delicious and soft. That is what I like the most about Little Northern Bakehouse; I do not have to sacrifice the texture of the bread or the flavor. I don’t know about you, but gluten-free bread can be tricky and believe me when I say that these guys got it right.

So here are some tips, tricks, and other recipes to make this special meal a winner at your household.

  • When cooking the cauliflower, use a nonstick pan.
  • Toast the bread when everything else is ready.
  • If you like extra saucy meals, you could prepare a double batch of the marinade to have an extra saucy cauliflower.
  • This recipe will be amazing with a side of noodles, or a green mango salad or with a minty watermelon slushy.
GLUTEN-FREE CAULIFLOWER BANH-MI

So here is the recipe for this

gluten-free cauliflower bahn-mi

and I hope you like it as much as I do. If you do,  please share it on Instagram or Fb (with a picture of your creations, I love to see everything you create) or maybe save it for later on Pinterest.

5 from 2 votes

Gluten-free cauliflower Bahn-mi

This sandwich is special in every way: flavor-wise it is a real explosion, health-wise it is full of clean, healthy ingredients and time-wise it comes together in a pinch. So, I’m pretty sure this will be your go-to sandwich all summer long.
10 mins
20 mins
4 people
Calories: 279kcal

Ingredients

Marinade

  • 2 tablespoons maple syrup
  • 3 garlic cloves minced
  • 1 tablespoon sriracha
  • 1 tablespoon gluten-free soy sauce
  • 1 tablespoon vegetable oil
  • ½ lime its juice
  • Pinch of salt

Quick pickled carrots

  • 3 tablespoons of water
  • 3 tablespoons of rice vinegar
  • 3 teaspoons of sugar
  • ½ teaspoon salt
  • 4 julienne carrots

To assemble the banh-mi

  • Vegan mayo or Vegan spicy mayo
  • 1 cucumber sliced diagonally
  • 1 bunch cilantro
  • 20 mint leaves
  • 1 jalapeño pepper sliced

Instructions

  • Mix all the ingredients for the marinade and pour on top of the cauliflower. Set aside.
  • In a big jar with a lid mix the water, rice vinegar, sugar, and salt.
  • Cover and shake until thoroughly combined. Add the carrots, shake again, and let it sit for 10 min approx.
  • Heat a cast iron skillet or non-stick skillet over medium-high heat. Add the cauliflower, lower the heat, and cook for about 10 minutes on each side. The cauliflower should be cooked but still, have a bite to it. Be careful not to burn the garlic.
  • To prepare the banh-mi slice the Millet and Chia hotdog buns in half lengthwise. Warm the bread over a skillet or in the oven at 300ºF for a few minutes.
  • Spread vegan mayo along the inside top and bottom of the hot dog bun. Arrange the cucumber, herbs, pickled carrots, sliced jalapeño, and top with the cauliflower.

Notes

Note:
To prepare the vegan spicy mayo just mix 1 tablespoon of sriracha or garlic chili sauce into 1/4 cup vegan mayo

Nutrition

Calories: 279kcal | Carbohydrates: 52g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 908mg | Potassium: 833mg | Fiber: 8g | Sugar: 19g | Vitamin A: 10600IU | Vitamin C: 98.6mg | Calcium: 92mg | Iron: 1.7mg
Course: Lunch
Cuisine: Vietnamese
Keyword: vegan banh mi, Vietnamese vegan food
Author: Piloncillo&Vainilla
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9 Comments
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Enriqueta E Lemoine

5 stars
Yummy Ale! I didn’t know about that bread. And GF! What can be better than that? How is the texture?

Patricia Zerpa

5 stars
Love this recipe! The GF bread looks amazing

Patricia Zerpa

5 stars
Me encantó la receta, y aún más el que sea con pan GF ❤️

Blanca D

5 stars
Sounds so yummy and healthy! I wonder how would it taste with mushrooms.

Melba

Alejandra que delicia!!!! me encanta el coliflor y la marinada que usaste está espectacular. Me guardo tu receta. Fantásticas tus fotografías

Veronica

5 stars
Lo vi hoy en tu Instagram y me encantó. Me lo guardo.

Kate

5 stars
This looks so good! I’m always on the look out for a new picnic sandwich. Thanks!

Silvia Martinez

5 stars
This is an awesome idea, so yummy!

Vanessa Mota

5 stars
These look amazing! I could really do with a few. 🙂