Big ol’ salads work for me, but so does this sandwich, with its crispy and vibrant, mustardy cauliflower, and gooey cheese and spinach.
It is definitely not the “roasted vegetable sandwich” that will make any old-school vegetarian cringe.
Chop cauliflower, roast, then sprinkle with cheese. Scoop into pitas.
If you’re doing meal prep, you can roast the cauliflower ahead of time and store it, covered, in the fridge for a few days until you’re ready to make sandwiches.
Makes 2 or 3 sandwiches
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons fine sea salt
- 1 cup shredded sharp white cheddar
- 2 or 3 white or whole wheat pitas
- Plain yogurt or sour cream
- Chopped scallions, for garnish (optional)
1. Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. To prepare your cauliflower for roasting, cut away the green leaves, core and any woodier white parts of the stem. Break the cauliflower apart into florets and spread the pieces out on the prepared baking sheet.
3. Drizzle the olive oil and Dijon mustard over the cauliflower florets and sprinkle them with salt. Using clean hands, toss the cauliflower until every floret is coated.
4. Roast the cauliflower until the florets are a nice deep brown, 30 to 35 minutes. Remove the baking sheet from the oven and turn off the oven. Sprinkle the shredded cheese over the cauliflower and place the baking sheet back in the oven to let the residual heat melt the cheese, about 5 minutes.
5. Cut or tear the pita bread in half lengthwise and spoon a tablespoon or so of yogurt into each pita half. Fill the pouch with a handful of spinach leaves and then scoop in the cheesy cauliflower. Sprinkle with scallions, if using. Serve hot or let cool and eat when ready.