Roasted Cauliflower Sandwich

So Alex has been reading this book called The China Study. The book basically preaches the health benefits of vegetarianism, occasionally bordering on veganism. Once I assured that this was still in fact my husband, and while I don't plan on going full on veggie any time soon (let's be serious here), Alex and I agreed it'd be fun to try and eat completely vegetarian for a full week. (Also way cheaper!)

I usually cook 2-3 veggie meals a week, but we both have a tendency to take deli meat sandwiches to work. So we thought it'd be a good experiment in being more creative in lunches as well.

So far this whole week has gone very well!

These sandwiches were dinner tonight and they were SO tasty!

There is a little tiny sandwich shop by where I work that has AMAZING Cambodian sandwiches. If you're ever in Union Square, Num Pang is the place to go! Anyhow, Alex ordered the cauliflower sandwich a few weeks ago and I've been dying to try and make it again.

These turned out SO well and were super easy. So, if you're looking for a tasty new sandwich, give these a try!

Roasted Cauliflower Sandwich:

Ingredients:
Cauliflower
Olive Oil
Salt, Garlic Powder, dash of cayenne
Cucumber
Carrot
Cilantro
French Baguette
Mayo
Sriacha Sauce

Cut up the cauliflower into thin pieces. Toss with olive oil and salt, a bit of garlic powder and a dash of cayenne. Spread on a baking sheet lined with parchment paper. Bake in the oven at about 350 for about 10 minutes.

Slice cucumber into thin rounds.

Grate carrots.

To make the spicy mayo, mix with sriacha sauce to taste. I probably used about 1 tsp sriacha per 2-3 TBS mayo.

Slice the bread and toast lightly if desired, then spread spicy mayo. Layer with roasted cauliflower, carrots, cilantro and sliced cucumber. We also added a bit of Montreal red pepper sauce. :-)


(I clearly was not paying attention to my white balance, opps!)

Enjoy!