Roasted Cauliflower Banh Mi


Roasted Cauliflower Steaks

  • 1 small head of cauliflower, sliced into 2 thick steaks
  • 1 tbs grated garlic
  • 1/4 cup tamari
  • 2 tbsp lime juice
  • 2 tsp sesame oil
  • 1 1-inch cube ginger, minced
  • 2 tbs lemongrass paste
  • 1 tsp pepper

Quick Pickled Veggies

  • 2 carrots, cut into matchsticks
  • 2 cucumbers, cut into matchsticks
  • 1 jalapeno, cut into coins
  • 1/2 cup warm water
  • 1/4 cup apple cider vinegar
  • 1 tbsp coconut sugar
  • 1 tsp salt

Pickled Veggies

In a bowl combine ½ cup of warm water, ¼ cup apple cider vinegar, 1 tbsp coconut sugar, and 1 tsp salt. Stir until dissolved. Pack a jar full of the julienned carrots, cucumber, and sliced jalapeno. Pour pickling liquid over the sliced veggies and refrigerate for a minimum of 1 hour until the sandwich is ready for assembly.

Roasted Cauliflower Steak

In a large bowl, combine ¼ cup tamari, lime juice, 2 tsp sesame oil, 1 tbs grated garlic, and 2 tbs lemongrass paste and 1 tsp pepper. Lay the sliced cauliflower steaks in a shallow dish and pour the marinade over, turning the cauliflower over until each piece is completely covered. Let marinate for 30 minutes.

Preheat your oven to 375 degrees. Place marinated cauliflower steaks on a baking sheet and roast for 30 minutes, flipping halfway through. Set aside until time for assembly.

Sriracha Vegan Mayo

In a small bowl, combine ¼ cup vegan mayo with 2 tsp sriracha hot sauce. Refrigerate until time for assembly.


To assemble, toast two slices of Ezekiel 4:9 Sesame Sprouted Whole Grain Bread. Spread the sriracha mayo on either side of the bread. Lay down a cauliflower steak, the pickled veggies, then a generous handful of fresh cilantro. Add the top piece of bread, slice in half, and enjoy!

This recipe serves 2.