Superfood Sandwiches by Katie Chudy

Author:Katie Chudy
Language: eng
Format: epub, mobi
Publisher: Rockport Publishers
Published: 2015-01-25T16:00:00+00:00

MOLE-RUBBED CAULIFLOWER SANDWICH

RECOMMENDED BREAD: Sub rolls, Cornmeal Texas Toast

YIELD: 4 sandwiches

Mole is a popular Mexican sauce made of spices and nuts simmered for hours on end. While the components of the sauce vary, the ingredient that is constant is cocoa, which gives it its deep flavor and dark color. This is a great vegetarian option that is easy to pull together for a hearty weeknight meal, much easier than making mole from scratch, but still getting some of those great flavors. Spicy, smoky, and packed with bright and tangy flavors, it is great warm or at room temperature. To make it vegan, just omit the cheese.

1 head cauliflower

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1 1/2 teaspoons unsweetened cocoa powder

Olive oil

Kosher salt, to taste

4 slices smoked Cheddar cheese

4 sub rolls

1 cup (240 g) Chipotle Black Bean Spread (page 39)

Tomatillo Yogurt Sauce (page 41)

Fresh cilantro sprigs

Wash the cauliflower and remove the green stems. Cut the cauliflower into thick pieces. In a large, nonstick skillet, combine the cumin, coriander, paprika, cinnamon, and cocoa powder. Dry toast the spices over medium heat just until they become fragrant and you can begin to see little wisps of smoke. (This happens fast, so be sure to keep an eye on them.) Let the spices cool a bit, and then use your hands to rub the spice blend thoroughly over the cauliflower slices.

In the same large skillet, heat just enough oil to lightly coat the bottom of the skillet, and then add the cauliflower. Season both sides generously with salt, and cook over medium heat, turning regularly to ensure even cooking, until the cauliflower has softened and is cooked through, 10 to 15 minutes. Remove from the heat. Place the cheese over the cauliflower and put a lid on the skillet to melt the cheese.

Meanwhile, slice the rolls lengthwise and lightly toast. To assemble the sandwich, spread 1/4 cup (60 g) of the black bean spread on each of the bottom pieces. Spread 1/4 cup (60 g) of the tomatillo yogurt sauce on each of the top pieces. Place the cauliflower with the melted cheese on top of the black bean spread and garnish with cilantro. Top the sandwich with the other half of the roll. Enjoy immediately or wrap to enjoy later that day.

FEATURED SUPERFOODS:

Beans, cauliflower, cilantro, cinnamon, cocoa, cumin, Greek yogurt, limes, olive oil, peppers

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