Cauliflower Banh Mi

with Herbed Greens Salad

Complex | 30 min

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Contains: Mustard, Peanuts, Sesame, Soy, Sulphites, and Wheat.

May Contain: Egg, Fish, Milk, Shellfish, Tree Nuts, and other sources of Gluten.

What We'll Send

Spring Mix
Vegan Mayonnaise
Seasoned Rice Vinegar
Sambal Oelek
Sesame Oil
Unsalted Whole Peanuts
Bite Size Cauliflower Florets
Raw Sugar Pack
Mint Fresh
White Bun
Persian Cucumber
Carrot + Daikon
Daikon Julienne, Carrot Julienne
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 986
Fat 57g
Protein 25g
Carbohydrates 97g

Cooking Directions


TIP: In Step 1, leave excess marinade in the bowl to use in Step 5. Don’t pour the marinade onto the baking sheet with the cauliflower.


Prepare Cauliflower
- Heat oven to 420°F.
- Line a baking sheet with foil.
- In a large bowl, combine cauliflower, 2 tbsp. olive oil, tamari and half of the sambal oelek to taste.
- Season to taste with salt and pepper.
- Spread cauliflower onto baking sheet and place into the oven, leaving excess marinade in the bowl for Step 5.
- Set a timer for 10 minutes.


Pickle Vegetables
- In a medium bowl, combine julienned carrot and daikon with seasoned rice vinegar to taste.
- Use clean hands to rub the vinegar into the vegetables and set aside to marinade.


Prepare Ingredients
- Cut buns in half lengthwise.
- Wrap buns in foil and place into the oven.
- Wash cilantro, mint, cucumber and spring mix.
- Pick and chop cilantro and mint leaves.
- Trim ends from cucumber and slice on a diagonal into 1/4 inch thick slices.
- Cut lime in half.
- Roughly chop peanuts.
- Trim ends from shallot and remove skin. Thinly slice into 1/8 inch pieces.


Prepare Salad
- In a second large bowl, combine 1 tbsp. olive oil, shallot, garlic, sesame oil and half of the raw sugar.
- Season to taste with lime juice, salt and pepper.
- Add peanuts and half of the following: cucumber, mint and cilantro.


Finish Cauliflower
- When timer from Step 1 goes off, remove buns and cauliflower from the oven.
- Add remaining raw sugar into the remaining cauliflower marinade.
- Toss cauliflower into marinade.
- Return cauliflower onto baking sheet and bake for 5–8 more minutes until tender with crisp edges.
- Remove buns from foil and place back into the oven insides facing up to toast for 3–4 minutes.


Prepare Sambal Aioli
- In a small bowl, combine vegan mayonnaise and remaining sambal oelek to taste.
- Season to taste with salt and pepper.


Assemble Sandwich + Serve
- Spread sambal aioli onto insides of buns.
- Add remaining cucumber and cauliflower onto bottom buns.
- Add pickled vegetables, and remaining mint and cilantro onto top buns.
- Close sandwiches and place onto serving plates.
- Add spring mix to salad and toss to combine.
- Divide salad onto serving plates.
- Enjoy!

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