Slightly Modified Recipe by Minimalist Baker | Time: 30 min | Makes: 2
2/3 cup rice wine vinegar
1/3 cup hot water
1/2 tsp salt
1 tbsp cane sugar
2/3 cup thinly sliced or shredded #carrots
1/3 cup thinly sliced or shredded daikon or round #radishes
2 tbsp chili garlic sauce
5 tbsp coconut aminos
1 tbsp agave syrup
1 tbsp lime juice
1 tbsp sesame oil
4 cups #cauliflower florets, cut in bite-size pieces
1/2 cup vegan mayo
2 tsp agave syrup
1 tbsp sriracha
2 small baguettes, toasted
Preheat oven to 450 F.
Prepare pickled vegetables first by adding vinegar, hot water, salt, and sugar (or stevia) to a glass jar and shaking or stirring vigorously to dissolve salt and sugar. Then add carrot and radish, stir to coat, and push down to submerge. Cover and place in the refrigerator to chill, where they will "quick pickle" until sandwich is ready.
To a medium mixing bowl, add chili garlic sauce, aminos, maple syrup, lime juice, and oil and stir to combine. Then add cauliflower florets and toss to combine.
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 (saving a little for serving) and toss to coat. Transfer pan to the oven and bake until crispy on the outside yet tender on the inside - about 15 minutes.
In the meantime, prepare aioli by adding vegan mayo to a small mixing bowl with agave syrup and sriracha. Stir to combine. Then sample and adjust flavor as needed, adding more sriracha for heat or maple syrup for sweetness. Set in the refrigerator until serving.
Then assemble: To the baguette, add aioli to both sides of the bread. Then to one side, add the cauliflower and brush on any leftover cauliflower marinade for more flavor. Last, add pickled vegetables and cilantro.
Healthy Fact: like broccoli, cauliflower is a great natural anti-inflammatory, which is great for those of us with kidney disease who have to avoid anti-inflammatory medications.
What I ate and drank today
3 cups of coffee
64 oz of water
Celery with peanut butter
Cheese and mustard sandwich
Adult beverage :)
~4 miles of walking