Vietnamese and French flavors fuse in traditional variations of this meat, mayonnaise and veggie laden sammy. This version, however, celebrates meatless meals without sacrificing any of the sophisticated balance we’ve come to expect from a proper Bánh Mì.
Roasted Cauliflower Bánh Mì -Makes 4 sandwiches
This meatless sandwich embraces bold fusion flavors! Take care when using colorful spices
- 1 Head of cauliflower, sliced through the core into ½” thick steaks
- 2 Tablespoons olive oil
- Salt and pepper
- 1 teaspoon Madras curry powder
- ¼ teaspoon tumeric
- 1 French baguette sliced on the bias into 5” Lengths, split and toasted
- Easy Jalapeno Aioli and Quick Pickled Carrots (recipes follow)
- Cilantro springs, sliced cucumber and sliced scallions.
Preheat the oven to 375 degrees. Arrange the cauliflower on a parchment lined baking sheet and drizzle with the olive oil. Season with salt, pepper, curry and turmeric and roast for 15 minutes. Flip the cauliflower, increase oven temperature to 425 and continue roasting for an additional 15 minutes or until tender, fragrant and turning golden brown on the edges. Allow to come to room temperature.
To build the Bánh Mì, spread some aioli on both sides of each toasted baguette, divide the roasted cauliflower evenly among the sandwiches and garnish each with ¼ c pickled carrots. Granish with cilantro, cucumber and scallions. Serve at once.
Easy Jalapeno Aioli:
- ½ Cup Light Mayonnaise
- 1 Small jalapeno, seeded and minced
- 1 Large garlic clove, minced
Combine all ingredients in a small bowl, mix well and refrigerate for several hours or overnight to allow flavors to develop.
Quick Pickled Carrots:
- ¾ Cup White Vinegar
- ½ Cup White Sugar
- ½ teaspoon Kosher Salt
- 2 Cups Shredded Carrots
- ½ Cup diced Red Bell Pepper
Bring the vinegar and ¼ cup of the sugar to a boil in a small saucepan. Stir until sugar dissolves and add the remaining sugar and return to a boil. When all of the sugar has dissolved, reduce heat to low and add the salt. Simmer, stirring occasionally for 5 minutes. Remove dressing from heat and allow to cool to room temperature. Combine the carrots and peppers in a small bowl and pour the cooled dressing over the vegetables. Refrigerate for several hours or up to two days before serving.