Asian Cauliflower Sandwiches with Pickled Cucumber Slaw
Hello & Happy Friday!!
I’ve recently been on a roll with exploring various cauliflower concepts and while Pinterest is inundated with cauliflower pizza crusts and buffalo bites, I really wanted to explore sandwiches!
many may gravitate away from the idea of a “cauli sandwich”, but this perfect veggie is actually an ideal match for vegan sammies!
It holds batter, makes a thick sammie, can be cooked but still hold together, has texture, and in my opinion is what I call full proof (you can’t mess it up)
What I love about this concept is.. everything! This Asian Cauli Sandwich is battered, baked, crispy, and meaty. The sauce is sweet and savory with a hint of spice! The pickled cucumber slaw is light, tart, colorful, crunchy, and 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..
You need to try my recipe for a vegan Asian Cauli Sandwich with Pickled Cucumber Slaw!
Why this recipe rocks:
Sweet and savory!
Non vegan approved
Sauce can be used for a variety of dishes
Make sliders instead for entertaining!
25 minPrep Time
30 minCook Time
55 minTotal Time
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup Tamari
- 1 TB rice vinegar
- 1/2 orange (juice)
- 1 tsp orange zest
- 2 teaspoons sesame oil
- 1/2 teaspoon cracked black pepper
- 2 teaspoons fresh grated ginger
- 2 cloves garlic, grated
- 1/2 tbsp red pepper flakes
- 1 1/2 Tbsp arrowroot
- 1 TB water
- 3 tbsp scallions
- 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 tbsp sesame seeds
- 1 scallion sliced
- 2 buns
- 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
- Sauce: 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.
- 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.
- Cauliflower: Preheat oven to 450 degrees. Cut cauliflower into bite sized pieces discarding the core.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.
- Remove from the oven and gently toss in the sauce. Cauliflower should be coated but not soaked. Top with sesame seeds while wet. 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. Serve warm!
- Slaw: While the cauliflower is baking whisk first 6 ingredients in medium saucepan. Bring to boil; pour into large bowl. Add cucumber and carrot, and Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.