This Easy (Ridiculously Good) Cauliflower Bánh Mì Starts on the Grill

I’d never thought to make a bánh mì at home — unsure I could re-create the salty-spicy-tangy flavor combo — until recently, when I started spending more time at the grill. One of the first things I realized was how easily the grill adds bold, smoky flavor to veggies without any extra work at all. As I slathered charred baguette quarters with spicy mayo, piled on the grilled cauliflower florets (which I tossed in a simple soy-Sriracha marinade), and topped each sandwich off with a colorful mix of quick-pickled veggies, my fear of making a bland bánh mì quickly faded.