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Cauliflower Bánh Mì Bowls

Cauliflower Bánh Mì Bowls with Sriracha Mayo

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It’s no secret that we love a good culinary mashup. Inspired by one of her favorite sandwiches, the Vietnamese bánh mì, Chef Elana deconstructed the dish into a hearty, seasonal rice bowl. Cauliflower and sweet potato are roasted in a caramelized soy and Sriracha glaze, then piled high atop jasmine rice. The bowl is garnished with the traditional bánh mì fixins: pickled vegetables, spicy mayo, and plenty of fragrant cilantro. Get ready to be bowled over (see what we did there?)!
  • Spicy
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • dark soy sauce
    • 2 tablespoons
    • dark soy sauce
  • Sriracha
    • 2 packets
    • Sriracha
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • cauliflower
    • 12 ounces
    • cauliflower
  • sweet potato
    • 9 ounces
    • sweet potato
  • English cucumber
    • 1/2
    • English cucumber
  • red radishes
    • 3 ounces
    • red radishes
  • cilantro
    • 1/8 ounce
    • cilantro
  • rice wine vinegar
    • 1/2 cup
    • rice wine vinegar
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • mayonnaise
    • 1 1/2 ounce
    • mayonnaise

What You’ll Need

  • canola oil
  • water
  • kosher salt
  • 2 6" small pots, 1 with lid
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 450°F. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, in a large bowl, whisk together soy sauce, 1 packet Sriracha (or skip if you don't want heat), all but 1 teaspoon brown sugar, and 2 teaspoons canola oil. Rinse all produce. Cut cauliflower into ½-inch pieces and cut sweet potato into ½-inch dice, then add both to bowl with sauce mixture and toss to coat. Quarter cucumber lengthwise and thinly slice crosswise. Thinly slice radishes. Pick cilantro leaves, discarding stems. 

  3. Roast Cauliflower and Sweet Potato

    Roast Cauliflower and Sweet Potato

    Pour cauliflower, sweet potato, and any remaining sauce onto a foil-lined baking sheet. Arrange in a single layer and roast until tender and caramelized, about 20 minutes.

  4. Pickle Vegetables

    Pickle Vegetables

    While vegetables roast, in a separate small pot, heat rice wine vinegar and remaining brown sugar over medium heat. Cook, stirring, until sugar is dissolved, 2-3 minutes. Remove pot from heat. Add carrots, cucumber, and radishes to pot with pickling liquid and stir to combine. Set aside to pickle until ready to serve.

  5. Make Sriracha Mayo

    Make Sriracha Mayo

    In a small bowl, stir together mayonnaise and remaining packet Sriracha to combine (use half or less for milder heat). Set aside for serving.

  6. Plate Bánh Mì Bowls

    Plate Bánh Mì Bowls

    Drain pickled vegetables. Divide rice between serving bowls and top with roasted vegetables, pickled vegetables, and cilantro. Drizzle over Sriracha mayo and dig in! 

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