At the restaurant, we’ve been making a rainbow-hued, multi-textured, flavor-packed weekday sandwich for the market – currently a Roasted Cauliflower Sabich. It’s colorful, flavorful and extremely satisfying, and we want to shout from the rooftops about the specialness of a thoughtfully made, all-veg sandwich! (See our article on How to Make a Damn Good Sandwich (from Vegetables) for more inspiration!)
*A classic Sabich is made with fried eggplant. We switched from eggplant to cauliflower when the seasons changed, but have kept the name as a nod to the format we’re honoring: cooked veg + something spicy + something creamy + herbs & leafy greens.
Preheat the oven to 500F. Toss small pieces of cauliflower with salt, pepper and abundant olive oil, spread on a parchment-lined baking sheet, and roast until they’ve softened and lightly caramelized but still have a bit of bite.
Stir zhoug* into plain strained (or Greek-style) yogurt. Let cauliflower cool, then dress with zhoug yogurt.
Dress a small handful of torn chicories (or arugula) and herbs (mint, parsley) with lemon juice, olive oil & za’atar (or toss with za’atar vinaigrette).
Spread harissa** on one piece of bread and whipped tahini on the other. Add roasted cauliflower & greens. Top with pickled onions.
Take a big bite and marvel at the satisfaction a rainbow-hued vegetable sandwich can bring. FIN!
*If you don’t have zhoug on hand, stir salt, minced/grated garlic and/or finely chopped herbs into your yogurt instead. If you have any green hot sauce, splash some of that in there, too!
*we use house-made Calabrian chile harissa at the moment, here is a recipe for another harissa we love