You know how sometimes you make something but you know you can do so much more with it? It’s one of my favorite things to do with recipes we make on repeat.

Dave and I love this bang bang cauliflower recipe by Jessica in the kitchen. We’ve eaten it in tacos, over rice, and on salads. It is so good you don’t really need to eat it with anything at all.

The other day we realized we needed to try it as a new and improved version of our cauliflower bahn mi. We were not disappointed!

The crunch and spice of the cauliflower mixed with the pickled veggies and the hoisin based sauce was absolutely delightful.

This is one of those meatless Monday recipes you will make over and over again.

The hardest part about this dish is the pickled veggies but with a little planning you can have these sandwiches ready in 30 minutes. You’ll be talking about them for days afterwards.

Pickled Vegetables

2 small pickling cucumbers, julienned

1 large carrot, peeled and julienned

1/2 cup rice wine vinegar

1/4 cup white vinegar

1 tbsp sugar

1 tsp salt

1 tbsp chili flake

1/2 cup boiling water

• julienne your cucumber and carrot and set aside.

• in a small saucepan bring water to a boil.

• add chili flake, salt, and sugar to boiling water and dissolve.

• remove from heat and add rice and white vinegar.

• add your veggies to a ball jar and pour liquid to cover.

• allow to sit on the counter for 30 minutes to an hour.

• once cooled put in fridge for another 30 minutes to an hour or overnight if possible.

Secret Hoisin Sauce

1 tbsp hoisin sauce

1/4 cup vegannaise

• add hoisin to vegannaise and mix until completely combined.

Bahn Mi Sandwich

• lightly toast a Vietnamese baguette.

• spread the secret hoisin sauce on both sides of the baguette.

• add pickled veggies, chopped fresh jalapeño, and cilantro to taste

• top with bang bang cauliflower.

• enjoy and repeat. 😉