This Asian cauliflower sandwich is battered, baked, crispy, and meaty. The sauce is sweet and savory with a hint of spicy. The pickled cucumber slaw is light, tart, colorful, crunchy, as is the perfect topping for this sandwich! In addition to all of the above, it packs a variety of colors, tons of veggies, is affordable, and is hands down a crowd pleaser! If you want to take your affinity for cauliflower next level, make this sandwich.

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Asian Cauliflower Sandwiches With Pickled Slaw [Vegan]

Serves

2

Ingredients

For the Sauce:

  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup tamari
  • 1 tablespoon rice vinegar
  • Juice of 1/2 an orange
  • 1 teaspoon orange zest
  • 2 teaspoons sesame oil
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoons fresh grated ginger
  • 2 cloves garlic, grated
  • 1/2 tablespoon red pepper flakes
  • 1 1/2 tablespoons arrowroot
  • 1 tablespoon water
  • 3 tablespoons scallions

For the Cauliflower:

  • 1/2 cup almond milk
  • 1/2 cup flour
  • 1 teaspoon garlic powder
  • Pepper, to taste
  • 1 tablespoon sesame oil
  • 1 head of cauliflower
  • 1 cup panko bread crumbs
  • 2 tablespoons sesame seeds
  • 1 scallion sliced
  • 2 buns

For the Slaw:

  • 1/2 cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • 1 tablespoon coconut sugar
  • 1 tablespoon minced peeled fresh ginger
  • 1 medium cucumber, peeled, seeded, cut into matchstick-size strips
  • 1 large carrot, peeled, cut into matchstick-size strips
  • 1 cup thinly sliced Napa cabbage
  • 1 cup purple cabbage
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Preparation

For the Sauce:

  1. In a small saucepan over medium-high heat, add all the ingredients except for the arrowroot and water. Whisk everything together and bring to a boil. In a small bowl, stir together the arrowroot and water until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute.
  2. In a small bowl, stir together the arrowroot and water until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute.
  3. Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened. Remove from heat and cool before pouring into a jar. It should make roughly 1 1/2 cups.

To Make the Cauliflower:

  1. Preheat oven to 450°F. Cut cauliflower into bite-sized pieces, discarding the core.
  2. Combine almond milk, flour, garlic powder, pepper, and olive oil in a large bowl. Set up a station where you dip the cauliflower bites in the batter and let excess batter drip off. Sprinkle with panko and place on a foil-lined pan and bake 15 minutes.
  3. Sprinkle with panko and place on a foil-lined pan and bake 15 minutes.Remove from the oven and gently toss in the sauce. Cauliflower should be coated, but not soaked. Top with sesame seeds while wet.
  4. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender-crisp. Place on the buns and top with pickled Asian slaw, scallions, and sesame.

To Make the Slaw:

  1. While the cauliflower is baking whisk first 6 ingredients in medium saucepan.
  2. Bring to boil; pour into large bowl. Add cucumber and carrot, and cool. Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.


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