Roasted Cauliflower Sandwich
Indulge your taste buds in a burst of flavor with this delicious and wholesome Vegetarian Roasted Cauliflower Sandwich recipe. It has tender cauliflower florets infused with aromatic spices, complemented by the smoky sweetness of roasted red peppers. Nestled between two slices of ciabatta bread and adorned with peppery arugula, creamy mozzarella cheese, a zesty yogurt spread, and a drizzle of spicy honey, this sandwich is a symphony of textures and tastes that will leave you craving more. Perfect for a satisfying lunch or a delightful dinner, this roasted cauliflower sandwich is not only scrumptious but also so easy to make. Get ready to elevate your sandwich game with this mouthwatering recipe that's sure to be a hit with your family and friends. Whether you're a seasoned vegetarian or just looking to incorporate more plant-based goodness into your diet, this recipe is sure to become a new favorite. Let's dive into the steps to create this vegetarian culinary masterpiece!
Happy Cooking!
Servings: 5-6 servings
Prep Time: 15-20 mins
Baking Time: 45-50 mins
Total Time: 1-1.5 hours
Ingredients:
Filling:
2 medium heads of Cauliflower cut into small florets; check notes for how I wash them.
1.5-2 tbsp Olive oil
1.5 tsp Cumin
1/4 tsp turmeric powder
2.5 tsp Paprika
1 tsp Chili flakes as per taste
1-2 tsp Salt as per taste
1/4 tsp Sugar
1/2 tsp Pepper
1.5-2 Red bell Peppers cut into thick slices
Yogurt sauce:
1-1.25 cup Greek yogurt
1.5 tsp basil pesto
1 tbsp everything bagel seasoning
Assembly:
20-24 oz soft and crunchy loaf bread; I used a ciabatta loaf
5-6 oz Mozzarella cheese; I used fresh
1 cup Argukla or arugukla spinach mix
1/2-1 tbsp Olive oil
1-2 tbsp Balsamic vinegar
1/2-1.5 tbsp Hot honey
1-2 tbsp Sandwich Chili spread as per taste
1-2 tbsp mustard as per taste
Directions:
Preheat oven to 400F.
In a mixing bowl add the cauliflower florets, cumin powder, paprika, chili flakes, turmeric, salt, pepper, sugar, and 1.5 tbsp olive oil. Give it a toss so that all the florets are coated well.
On a parchment-lined baking tray place the cauliflower florets. Along with them, place the red pepper slices and brush some olive oil on them.
Put the tray for the vegetables to roast in the oven. Let it cook for 35-45 mins, giving it a toss midway. The cauliflower should be cooked through and slightly brown and the peppers should be roasted well.
When the vegetables are roasting, slice the bread in half. Drizzle or spray olive oil over it and put it in the oven to bake for 6-8 mins or as per package instructions till slightly toasted.
Take it out of the oven 1-2 minutes before it’s as crispy as you like. Put mozzarella cheese on the bottom half of the loaf, and put them back in the oven and bake for 3-5 minutes till the cheese has melted and the bread is toasted well.
Yogurt spread: In a bowl add yogurt, pesto, and everything bagel seasoning and mix. Keep it aside.
Assemble:
On the top side of the bread, spread chili spread and mustard.
Over the cheese, spread as much yogurt spread as you like.
Place the roasted peppers over it.
Then top with the roasted cauliflower. Drizzle some hot honey over the cauliflower.
Top with arugula and then drizzle balsamic vinegar over it.
Sandwich the two sides together, slice, and serve!
Serve warm with your favorite sides like fries, chips, pickles, and more!
Notes/Tips:
You can roast the vegetables from before and keep them. If you like the sandwich hot, warm it up in the oven again for 5-6 mins at a lower temp.
You can make it with any bread, I feel it’s best on a ciabatta.
If you want to use homemade pesto click here for the recipe.
I like to soak the cauliflower florets in hot water with 1/4 tsp of turmeric and then rinse it thoroughly and drain it before using.
You can use shredded mozzarella if you cant find fresh mozzarella.
You can serve with more of the yogurt spread.
