1. Wash all produce before preparing your meal.
2. Quarter cucumbers lengthwise and place in a 2-cup heatproof jar.
3. In a small saucepan, combine white vinegar, granulated sugar, coriander seeds, mustard seeds and salt.
4. Set over high heat and boil for 2 minutes. Pour mixture over the cucumbers in jar; let cool 10 minutes.
5. Cover and refrigerate for at least 30 minutes or up to 2 weeks. Shake well before serving.
6. Preheat oven to 425°F or air fryer to 400°F.
7. Place cauliflower on parchment paper lined baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with panko crumbs and toss gently. Arrange cauliflower on baking sheet to avoid overcrowding.
8. Roast in preheated oven, or air fryer for 10 minutes, until lightly golden.
9. To cook bao buns, fill large pot with 2 inches of water and set to boil. Line a steamer basket with parchment paper. Place basket in pot. When water is boiling, using tongs, carefully arrange bao buns in single layer on top of parchment lined steamer basket. Do not crowd. Adjust heat to simmer gently. Cover, and cook about 6 minutes until buns spring back when lightly pressed.
10. When ready to assemble, drizzle cauliflower with teriyaki sauce. Open buns and fill with cauliflower. Top with cucumber pickles and green onions. Add a pinch of sesame seeds.
11. Serve immediately with extra teriyaki sauce on the side.

Recipe courtesy of Nature Fresh