Cauliflower and Spinach: Make a Simple Sandwich

Cauliflower and Spinach: Make a Simple Sandwich

Toss caulifower florets with a pinch of salt and sugar. Microwave for 2 min, then toss with a little oil and roast in AirFryer 8-10 min. Layer the cauliflower, baby spinach, jalapenos, tomatoes, black olives and feta cheese on a slice of bread. cover with the other slice and grill in a burger/panini press till crisp and golden. Serve immediately with your favorite accompaniments. Enjoy!

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course, Snack

Cuisine American, Continental, European, Italian, Mediterranean

Servings servings

Calories 218 kcal

Equipment

Microwave Oven - preferred - for partially cooking the cauliflower before roasting If not available, you can use a steamer, or a heavy bottom frying pan. See Recipe Notes for details.
AirFryer - preferred - for roasting Cauliflower If not available, you can use a toaster oven, stove-top grill pan or a heavy bottom frying pan. See Recipe Notes for details.
Electric Panini Grill / Burger Grill - preferred If not available, you can use a heavy bottom frying pan or a stove-top grill pan. See Recipe Notes for details.

Ingredients

For roasted Cauliflower

4 cups Cauliflower florets : medium large size about 1 large head
1/2 tsp Sugar
1/4 tsp Salt
1 tsp Oil I like peanut oil, but another heat-stable oil is fine too: Note: do NOT use Extra Virgin Olive for roasting
1/4 tsp Crushed red pepper (optional)

Other Sandwich ingredients

8 slices Sandwich Bread Sourdough preferred; any other variety is OK too
2 cups Baby Spinach - rinsed, towel-dried
2 tbsp Pickled Jalapeno slices (optional) omit if you prefer less spicy sandwiches
2 whole Tomatoes - small-medium - halved and sliced
2 tbsp Black Olives - sliced
1/4 cup Feta Cheese - crumbled low-fat preferred; If not available, use another variety of strong-flavored cheese: Parmesan, sharp Cheddar, Asiago, etc
2 tsp Butter

Instructions

Roast the cauliflower

Trim the fleshy leaves from the stalk and start cutting out florets
Cut the cauliflower into medium large florets.
Start preheating the AirFryer: 400F for 5 min.
Note: If you do not have an Airfryer, see Recipe Notes for alternate directions.
While the AirFryer heats up prepare the cauliflower florets for roasting.
Transfer to a large bowl; toss with 1/4 tsp salt and 1/2 tsp sugar, then cook in the microwave in 2 batches.
- Spread 1/2 of the florets on a dinner plate
- Microwave on Hi, uncovered, for 2 min.
- Repeat with the other half.
- transfer the partially cooked cauliflower back to the mixing bowl.
Drizzle 1 tsp oil on the cauliflower. Also add crushed red pepper, if using.
Use 2 wide spoons to gently toss and coat the florets with a thin layer of oil - the cooked cauliflower is delicate and can break easily.
Line the AirFryer basket with parchment.
Transfer the partially cooked florets to the parchment lined Airfryer basket- - arrange in a single layer - do not crowd!
If your AirFryer is small, you might need roast the cauliflower in 2 batches
Set the timer for 10 min.
Flip the florets halfway through (after 5-6 min)

Prep the tomatoes and spinach

Wash the baby spinach: even if it is labeled 'pre-washed'
Spin the rinsed spinach leaves in a salad spinner to remove excess moisture
Alternatively, towel-dry the spinach leaves
Slice the tomatoes

Assemble the sandwiches for grilling

Turn on the grill, so it will be hot and ready for grilling when the sandwiches have been assembled.
Start assembling the sandwiches:
Arrange the roasted cauliflower florets on 4 slices of bread, in a single layer.
Then arrange baby spinach over the cauliflower.
Add 2-3 slices of pickled jalapenos, then layer the tomato slices.
Arrange sliced olives and Feta crumbles.
Carefully place the prepared slices (with the fillings) in the hot grill.
Cover with the top slices of bread.
Spread a little butter on the top of the slice - this gives a rich golden color and lovely flavor
Close the lid, press down firmly, then grill for about 3-4 min (check after 2 min).
Remove when done and serve immediately while you continue to grill the remaining sandwiches.
Shown here accompanied by a bowl of seasoned red beans and a fresh salad.
Enjoy!

Notes

No Microwave or AirFryer available?

No worries...

You can do the initial partial cooking (like the microwave part) on the stove-top too.
For the roasting part, follow one of the options that works best for you.

For partially cooking the florets: (similar to microwaving)

Toss the cauliflower florets with 1/4 tsp salt and 1/2 tsp sugar
Place a large, heavy bottom frying pan on the stove: 12 inch (30 cm)
- preferably a non-stick pan
Start heating it up on Hi.
After about 30 seconds, add 2 tbsp water and swirl it around.
Turn the heat off and quickly add the cauliflower florets.
Spread them into a single layer - tightly packed is fine
Cover with a well-fitting lid, and turn the heat on again: to Hi
Cook for 2 min, then lower the heat to the lowest setting and cook for 2 more min.
Leave undisturbed for 3-4 min.

For roasting the florets:

Open the lid of the frying pan and allow steam to escape.
Most likely, there is no liquid left in the pan:
- If there is a liquid left, just turn the heat on again and let the liquid evaporate away: it may take a minute or so.
Add 1 tsp oil and crushed red pepper (if using) and gently mix to coat the florets evenly.
Roast by one of the following methods.

In the toaster oven:

Line a baking tray with parchment paper.
Arrange the florets in a single layer.
Do not overcrowd.
Set the timer to 10 min on 'Toast'
- both heating elements - top and bottom - should be on
Check on the browning after 3-4 min to ensure nothing is burning/charring.
When you see several brown spots on the florets, turn the oven off and let it sit , undisturbed for another minute or so.
Remove from the oven and set aside to cool.
Continue as described in the main recipe instructions.

In the 'big' oven:

Place the baking rack in the center position in the oven
Start preheating: set the temperature to 400 F (200C) on 'Bake'
While the oven heats up, prepare for roasting:
- Line a baking tray with parchment paper.
- Arrange the florets in a single layer.
- Do not overcrowd.
When the oven beeps, indicating it has reached the pre-set temperature, carefully place the baking tray in the center rack.
- be sure to use heat resistant gloves / oven mitt
Close the oven and Set the timer for 10 min on 'Bake'
- only the bottom heating elements should be on
Check on the browning after 4-5 min to ensure nothing is burning/charring.
When you see several brown spots, turn the oven off and let it sit, undisturbed for another minute or so.
Remove from the oven and set aside to cool.
Continue as described in the main recipe instructions.

On the stove-top:

If a toaster oven or 'big' oven is not available, you can brown the cauliflower directly in the same pan that you used to partially cook the cauliflower.

Note: A non-stick pan will work best for the browning

After tossing the florets with oil and crushed red pepper (if using), turn the heat on to Hi.
Do not stir:
- Cook, uncovered, for about 1 min on Hi
- Lower the heat to medium;
- Continue to cook for 3-4 min
Gently flip one floret to see if it has begun to brown on the bottom.
- Continue to cook, without stirring for 1-2 min more.
- Turn the heat off, and cover with the lid.
- Remove lid after about 1-2 min. flip all the florets
- Covering with the lid helps release them in case they were starting to stick.
Add a few drops of oil to the pan- through the gaps between the florets; about 1 tsp total
Repeat the process describes above for browning the bottom side of florets.
When done, move the pan away from the hot grid of the stove.
Let the cauliflower pieces cool: uncovered and undisturbed.
Continue as described in the main recipe instructions.

Of course, the pan-roasted cauliflower will certainly look a bit different, but will still taste amazing.

No Panini Grill or Burger Grill ?

Grill the sandwiches in one of the following ways:

On the stove-top, in a heavy bottom frying pan, with a little butter on the outside of the bread for a crisp and rich golden crust
On the stove-top, in a grill pan (with raised ridges), with a little butter on the outside of the bread for a crisp and rich golden crust

Advance Prep for larger scale

You can roast the cauliflower up to 24 hours in advance.

If making the previous day:
- allow the roasted florets to cool to room temperature.
- Transfer to a container with a well-fitting lid.
- Refrigerate.
- Remove from refrigerator about 30 min before you need to start assembling the sandwiches.
If planning to assemble sandwiches within 2-3 hours, its OK to leave it, loosely covered, on the countertop.

When it's time to serve, simply assemble the sandwiches and grill

Storing Leftovers:

Store leftover grilled sandwiches in a single layer in a lidded container, and refrigerate.

Use within 2-3 days
To serve, reheat in the grill or on a frying pan or toaster oven.
- It may not become quite as crisp as when first grilled, but will still taste wonderful.

Nutrition

Serving: 1SandwichCalories: 218kcalCarbohydrates: 32gProtein: 9gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 10mgSodium: 590mgPotassium: 447mgFiber: 4gSugar: 6gVitamin A: 1526IUVitamin C: 52mgCalcium: 146mgIron: 3mg

Keyword Baby Spinach, Black Olives, Feta Cheese, Garlic olive oil, Grilled sandwich, Panini, Roasted cauliflower, Sandwiches, Sourdough bread

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