Cauliflower Banh Mi

PICKLED VEGETABLES:--
2 cups SIDS RASPBERRY VINEGAR
⅔ cup hot water
1 tsp plain salt
1 cup thinly sliced or shredded carrot
⅔ cup thinly sliced or shredded daikon or round radish
CAULIFLOWER:--
4 tbsp chilli garlic sauce
10 tbsp coconut aminos
2 tbsp maple or golden syrup
2 tbsp lime juice
2 tbsp peanut oil
8 cups cauliflower florets (cut in bite-size pieces)
AIOLI:--
1 cup SIDS RASPBERRY HONEY MAYO
4 tsp maple or golden syrup
2 tbsp sriracha (or other hot sauce of choice)
SANDWICH:--
4 small baguettes or hot dog buns
Fresh coriander
Fresh cucumber
Sliced jalapeño pepper

Preheat oven to 232°C.
Prepare pickled vegetables first by adding SIDS RASPBERRY VINEGAR, hot water, and salt to a glass jar and shaking or stirring vigorously to dissolve salt. 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. Leftovers will keep in the refrigerator up to 1 week. (sometimes more)
To a medium mixing bowl, add chilli garlic sauce, coconut 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 frypan over medium-high heat. 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. 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 SIDS RASPBERRY HONEY MAYO to a small mixing bowl with maple syrup and sriracha. Stir to combine. Sample and adjust flavour as needed, adding more sriracha for heat or maple syrup for sweetness. Set in the refrigerator until serving.
Slice the baguettes in half and lightly toast in the oven (facedown directly on the oven rack) or on a hot grill pan until very slightly browned.
To the baguette, add aioli to both sides of the bread. Then on one side, add the cauliflower and brush on any leftover cauliflower marinade for more flavour. Last, add pickled vegetables, coriander, (optional) cucumber, (optional) and jalapeño. (optional)
Best when fresh, though can be made in the morning and enjoyed for lunch – just refrigerate to keep fresh. Store leftovers separately in the refrigerator (except any un-toasted bread) up to a few days. Not freezer friendly.
Notes
* You could also swap the bread for lettuce cups or a collard green wrap to keep this grain-free.
* Nutrition information is a rough estimate for 1 sandwich calculated without optional ingredients or toppings