Note: this recipe can make a few big sandwiches or maybe small sandwiches - it depends on how many veggies you like on your sandwich. I find that the pickled vegetables here make 4 to 6 single-serving sandwiches. Use as much cream cheese as you’d like!
Place the cauliflower, garlic clove (I leave it whole), carrots and jalapeños in a large mason jar or glass bowl.
Combine the vinegars, water, sugar, salt and coriander seeds in a saucepan over medium heat. Whisk until the sugar dissolves and the mixture is boiling. Turn off the heat and pour the hot mixture over the cauliflower in the jar or bowl. I let mine sit at room temperature for 1 hour, then I refrigerate. It can be used after 1 hour and is delicious. It gets more delicious the longer it sits. This lasts for about a week in the fridge.
When you’re ready to make your sandwich, spread both insides of the bread with the cream cheese. Top with the pickled vegetables. Top with a handful of greens, like arugula or microgreens. Top with the other bread slice. Enjoy!
scallion garlic cream cheese
Mix together the ingredients until combined. This stays good in the fridge for 3 to 4 days.