Roasted Cauliflower Sabich
Introduction
At the restaurant; we’ve been making a rainbow-hued; multi-textured; flavor-packed weekday sandwich for the market – currently a Roasted Cauliflower Sabich. It’s colorful; flavorful and extremely satisfying; and we want to shout from the rooftops about the specialness of a thoughtfully made; all-veg sandwich! (See our article on How to Make a Damn Good Sandwich (from Vegetables) for more inspiration!)*A classic Sabich is made with fried eggplant. We switched from eggplant to cauliflower when the seasons changed; but have kept the name as a nod to the format we’re honoring: cooked veg + something spicy + something creamy + herbs & leafy greens.The no-recipe recipe is below!
Ingredients
- cauliflower
- olive oil & sea salt
- zhoug
- strained / Greek-style yogurt
- chicories or arugula
- lemon
- za'atar
- bread
- whipped tahini
- harissa
- pickled onions
Instructions
Preheat the oven to 500F. Toss small pieces of cauliflower with salt; pepper and abundant olive oil; spread on a parchment-lined baking sheet; and roast until they've softened and lightly caramelized but still have a bit of bite.Stir zhoug* into plain strained (or Greek-style) yogurt. Let cauliflower cool; then dress with zhoug yogurt.Dress a small handful of torn chicories (or arugula) and herbs (mint; parsley) with lemon juice; olive oil & za'atar (or toss with za'atar vinaigrette).Spread harissa** on one piece of bread and whipped tahini on the other. Add roasted cauliflower & greens. Top with pickled onions.Take a big bite and marvel at the satisfaction a rainbow-hued vegetable sandwich can bring. FIN!*If you don't have zhoug on hand; stir salt; minced/grated garlic and/or finely chopped herbs into your yogurt instead. If you have any green hot sauce; splash some of that in there; too! *we use house-made Calabrian chile harissa at the moment; here is a recipe for another harissa we love
