This sandwich; this gluten-free cauliflower banh-mi, is a complete explosion of flavors and textures in your mouth. It has all the flavors I love. It is salty and sweet with a bit of a spicy kick at the end of every bite.

“This post is sponsored by Little Northern Bakehouse which makes healthier gluten-free baked goods a truly delicious experience.”

And it is perfect for this time of the year. Summer is just around the corner, so I designed this vegan sandwich to be eaten on laps, on the go, on a picnic or just outside. Yes for being outside! I feel this colorful vegan sandwich makes a very happy meal. It is so colorful, easy, healthy, and delicious.  


It all starts by marinating cauliflower in a very tasty (filled with nutritional superpowers) marinade. Then I like to prepare the quick pickled carrots, and at this point, you are almost done. The only steps missing are: prepping fresh herbs and the cucumber, cooking the cauliflower and assembling the gluten-free cauliflower banh-mi.

Yes, it’s that easy to make this summery, fresh and colorful sandwich.  I love to feed my family dishes from all over the world. I feel this is such an excellent way to expose them to different cultures. And even better when it’s through a sandwich packed with great flavor and natural ingredients. And..I’m using Little Northern Bakehouse Chia and Millet hot dog buns, so these are practically perfect.


These buns are so flavorful that they give these gluten-free cauliflower banh-mi sandwiches a special something. Yes, because you have to know that gluten-free bread can be delicious and soft. That is what I like the most about Little Northern Bakehouse; I do not have to sacrifice the texture of the bread or the flavor. I don’t know about you, but gluten-free bread can be tricky and believe me when I say that these guys got it right.

So here are some tips, tricks, and other recipes to make this special meal a winner at your household.

  • When cooking the cauliflower, use a nonstick pan.
  • Toast the bread when everything else is ready.
  • If you like extra saucy meals, you could prepare a double batch of the marinade to have an extra saucy cauliflower.
  • This recipe will be amazing with a side of noodles, or a green mango salad or with a minty watermelon slushy.

So here is the recipe for this

gluten-free cauliflower bahn-mi

and I hope you like it as much as I do. If you do,  please share it on Instagram or Fb (with a picture of your creations, I love to see everything you create) or maybe save it for later on Pinterest.

gluten-free cauliflower banh-mi

Gluten-free cauliflower Bahn-mi

Alejandra Graf
This sandwich is special in every way: flavor-wise it is a real explosion, health-wise it is full of clean, healthy ingredients and time-wise it comes together in a pinch. So, I’m pretty sure this will be your go-to sandwich all summer long.
5 de 8 votos
Prep Time 10 mins
Cook Time 20 mins
Course Lunch
Cuisine Vietnamese
Servings 4 people
Calories 279 kcal



  • 2 tablespoons maple syrup
  • 3 garlic cloves minced
  • 1 tablespoon sriracha
  • 1 tablespoon gluten-free soy sauce
  • 1 tablespoon vegetable oil
  • ½ lime its juice
  • Pinch of salt

Quick pickled carrots

  • 3 tablespoons of water
  • 3 tablespoons of rice vinegar
  • 3 teaspoons of sugar
  • ½ teaspoon salt
  • 4 julienne carrots

To assemble the banh-mi

  • Vegan mayo or Vegan spicy mayo
  • 1 cucumber sliced diagonally
  • 1 bunch cilantro
  • 20 mint leaves
  • 1 jalapeño pepper sliced


  • Mix all the ingredients for the marinade and pour on top of the cauliflower. Set aside.
  • In a big jar with a lid mix the water, rice vinegar, sugar, and salt.
  • Cover and shake until thoroughly combined. Add the carrots, shake again, and let it sit for 10 min approx.
  • Heat a cast iron skillet or non-stick skillet over medium-high heat. Add the cauliflower, lower the heat, and cook for about 10 minutes on each side. The cauliflower should be cooked but still, have a bite to it. Be careful not to burn the garlic.
  • To prepare the banh-mi slice the Millet and Chia hotdog buns in half lengthwise. Warm the bread over a skillet or in the oven at 300ºF for a few minutes.
  • Spread vegan mayo along the inside top and bottom of the hot dog bun. Arrange the cucumber, herbs, pickled carrots, sliced jalapeño, and top with the cauliflower.


To prepare the vegan spicy mayo just mix 1 tablespoon of sriracha or garlic chili sauce into 1/4 cup vegan mayo


Calories: 279kcalCarbohydrates: 52gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 13mgSodium: 908mgPotassium: 833mgFiber: 8gSugar: 19gVitamin A: 10600IUVitamin C: 98.6mgCalcium: 92mgIron: 1.7mg
Keyword vegan banh mi, Vietnamese vegan food


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

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Enriqueta E Lemoine
3 years ago

5 stars
Yummy Ale! I didn’t know about that bread. And GF! What can be better than that? How is the texture?

Patricia Zerpa
3 years ago

5 stars
Love this recipe! The GF bread looks amazing

Patricia Zerpa
3 years ago

5 stars
Me encantó la receta, y aún más el que sea con pan GF ❤️

Blanca D
Blanca D
3 years ago

5 stars
Sounds so yummy and healthy! I wonder how would it taste with mushrooms.

3 years ago

Alejandra que delicia!!!! me encanta el coliflor y la marinada que usaste está espectacular. Me guardo tu receta. Fantásticas tus fotografías

3 years ago

5 stars
Lo vi hoy en tu Instagram y me encantó. Me lo guardo.

3 years ago

5 stars
This looks so good! I’m always on the look out for a new picnic sandwich. Thanks!

Silvia Martinez
3 years ago

5 stars
This is an awesome idea, so yummy!

Vanessa Mota
3 years ago

5 stars
These look amazing! I could really do with a few. :)





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