CAULIFLOWER SANDWICH FILLING
The age old question - what to do with cauliflower? This is a fabulous sandwich filling reminicent of egg salad. Delicious with sliced tomatoes or bits of broccoli added, and great stuffed into a pita. Also great on whole wheat toast. Healthy too!
Provided by Semi-Veg Sara
Categories Lunch/Snacks
Time 18m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and chop the cauliflower into small pieces. Steam in vegetable steamer or microwave until tender (about 5-8 minutes for small chunks).
- Drain cauliflower well. Place in bowl and mash with potato masher until crumbly.
- Add remaining ingredients and mix well. Season to taste.
- Spread filling onto whole wheat vegan bread or stuff into pita. Garnish with tomato slices (or any other vegetable you like on sandwiches).
- Enjoy!
Nutrition Facts : Calories 145.7, Fat 7.9, SaturatedFat 1.3, Cholesterol 3.5, Sodium 179.7, Carbohydrate 16.7, Fiber 6, Sugar 6.3, Protein 5.2
DELICIOUS CAULIFLOWER N CHEESE SANDWICH FILLING
This is a personal favourite of mine. I found this recipe in Anjali Vellody's Foodcourt column of the Weekend magazine. Hope you enjoy it!
Provided by Charishma_Ramchanda
Categories Spreads
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a non-stick pan.
- Add onion and stir-fry until its transparent (about 5 to 7 minutes).
- Add cauliflower and stir-fry for 4 minuts.
- Add corriander, cumin, garam masala and red chilli powder.
- Mix in the grated Maggi cube powder.
- Add few tbsps.
- of water to cook the cauliflower.
- Cook until the mixture is dry.
- Add chopped corriander, mint and grated cheese.
- Mix well.
- Transfer this filling onto a plate and allow to cool.
- Divide it into 2 portions.
- Place each portion between 2 bread slices.
- Toast in a sandwich toaster.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 255.9, Fat 11, SaturatedFat 2.7, Cholesterol 7.1, Sodium 414.2, Carbohydrate 33, Fiber 3.8, Sugar 5.2, Protein 7.5
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- Prepare pickled vegetables first by adding vinegar, hot water, salt, and sugar (or stevia) to a glass jar and shaking or stirring vigorously to dissolve salt and sugar. Then add carrot and radish, stir to coat, and push down to submerge. Cover and place in the refrigerator to chill, where they will "quick pickle" until sandwich is ready. Leftovers will keep in the refrigerator up to 1 week (sometimes more).
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- Preheat oven to 450°F. Place cauliflower into food processor and pulse until crumbs about half the size of a grain of rice.
- Place cauliflower into large microwave-safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!). (If you don't want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.)
- Stir cauliflower to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (like photo above; similar to as if someone had chewed it up and spit it back out.) If you've made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.
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