Cauliflower bánh mì with pickled cabbage, coriander and sriracha mayo

Preheat oven to 220 degrees Celsius.

Cut the cauliflower into bite-sized florets. Place in a bowl and pour over the marinade.

Wash the coriander then remove the coriander leaf from the stalk, finely chop the stalk and add to the cauliflower.

Peel the carrot and cut it into matchsticks.

Cut the cucumber in half lengthwise. Scoop out the seeds and discard them. Slice the cucumber into thin half-moons.

Trim the tops off the turnips, cut in half and thinly slice.

Put in a bowl.

Using a slotted spoon, remove the cauliflower from the marinade and place it on a baking tray. Keep the marinade.

Roast the cauliflower for 15 minutes, until fully cooked, a little burn or dark brown is what you want.

Cut the bread in half and quickly toast in the oven.

Spread the mayo onto both sides of the bread. Add the cauliflower to one side and pour over any remaining marinade. Top with all the veggies, pickled cabbage, then finish with coriander.

Sandwich together and dig in.