But there’s a secret ingredient that’ll make your vegetable sandwiches more satisfying: cauliflower.
Cauliflower brings the thickness meat usually offers and, sautéed in oil, adds a hearty crunch to every bite. The following sandwich also adds a layer of yogurt, which throws out a tart kick, and golden raisins, which lend a slight sweetness. Pine nuts round out the flavors, culminating in a sandwich so deliciously mellow and well-balanced that you won’t even hesistate as you pass the sub shop. Pack one for lunch to envoke coworker envy.
Cauliflower a la Plancha Sandwich
Recipe by Todd Macdonald, executive chef at Willow Road in New York City
What you’ll need:
1 head cauliflower, cut into large florets, then sliced ¼ inch thick
2 Tbsp canola oil
1 cup whole milk Greek yogurt
½ cup toasted pine nuts
½ cup golden raisins
4 cups baby spinach
1 loaf Pizza Bianca or other desired sandwich bread
Salt and pepper, to taste
How to make it:
1. Heat the oil in a cast iron skillet over medium high heat. Sauté the cauliflower slices until golden brown, about 3 to 5 minutes on each side. (Be careful not to overcrowd the pan. Work in batches, if necessary.) Drain the cooked cauliflower on paper towels and let cool.
2. In a small pan, cover the golden raisins with lightly salted water. Bring to a boil, and then immediately remove from heat. Let the raisins steep until plump and tender, about 20 minutes. Drain and cool.
3. In a medium bowl, mix the cauliflower, Greek yogurt, raisins, and pine nuts. Season with salt and pepper, to taste.
4. Split the bread lengthwise. Place the cauliflower mixture on the bread, and then add a thin layer of baby spinach. Top with the other half of bread. Cut into 4 to 6 sections. Serves 4 to 6.
Try our other male fertility recipes.
Source : Men’s Health
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