Roasted Cauliflower Sandwich
Servings: 6
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Equipment
- rimmed baking sheet
- parchment paper
- chef knife
- cutting board
Ingredients
ROAST
- 1/4 c extra-virgin olive oil
- 1/2 head cauliflower
- 1/2 single onion; red 1/4" slices
- 1/2 tsp Himalayan sea salt
- 1/2 tsp black pepper
BUILD
- 12 slices GF bread
- 6 oz chipotle bitchin' sauce can substitute for hummus
- 2 c mixed greens
- 2 single persian cucumbers
- 12 single OG cherry, sugar or grape tomatoes
Instructions
- Preheat the oven to 450°.
- Add parchment paper to the rimmed baking sheet.
- Wash and pat dry the cauliflower.
- Slice the cauliflower in 3/4" slices and place on the parchment lined baking sheet.
- Slice the onion and place on the parchment lined baking sheet.
- Drizzle olive oil and sprinkle the sea salt and black pepper all over the cauliflower and sliced onions.
- Bake for 15 minutes and then flip each of the slices of cauliflower.
- Bake for another 15 minutes, and remove to allow to cool.
BUILD
- Take 2 slices of bread and spread 1 Tbs of the chipotle bitchin' sauce on each slice. 2 Tbs per sandwich.
- Take a small handful of mixed greens and spread it among both sides of bread.
- Place 2-3 slices of cauliflower on one side of the bread.
- Add some of the roasted onion on top of the cauliflower.
- Add 4 slices of the Persian cucumber.
- Add some of the sliced tomatoes.
- Close the sandwich and serve! ENJOY!!