1 head of cauliflower (300g)
15g curry spice
- Cut the cauliflower in half and remove any green leaves and a bit of the stem keeping in intact.
- Heat a large pot of water to a boil and add salt.
- Carefully lower in both pieces of the cauliflower and boil for 4 mins.
- Strain and allow to cool on a paper towel.
- Preheat oven to 425°F.
- Once the cauliflower is cooled enough to handle cover with the curry spice and place on a sheet tray and cook for 10 mins until golden brown.
- Once cooled, slice into cauliflower steaks, and set aside for the sandwich.
5 tbsp mayonnaise
1 tbsp harissa paste
1 lemon juiced and zested
In a mixing bowl add all the ingredients into a bowl and mix. Set aside.
- In a medium sauce pot bring the vinegar water and sugar to a boil.
- Put raisins into pot and cook for 2 mins.
- Turn off heat and allow to cool.
- Once cooled store in a jar in the fridge. Can be stored for up to 2 weeks.
10g ginger peeled and minced
5g garlic minced
1 shallot minced
2tbsp canola oil
1tbsp curry powder
60ml red wine vinegar
2 baskets of cherry tomatoes whole
1 tbsp tomato paste
- Sautée shallots, garlic, onion in a medium size sauce pot for about 5-10 minutes on medium-low heat or until translucent. Note: keep a close eye on it as this will burn easily
- Add tomato paste to your sautée and cook for 2 minutes
- Add cherry tomatoes and spice and cook for 1 minute.
- Add the rest of the ingredients and allow to simmer for 25 minutes until reduced and a jam consistency has been reached.
- Cool and set aside.
15g grated Halloumi cheese. Feta will also work if you can not find Halloumi.
5g alfalfa sprouts
2g picked mint
2 slices of rye bread.
- On one side of the toast, add tomato chutney on the bread and sprinkle grated cheese on top of the chutney
- On the other side of the toast, add a small amount of harissa mayonnaise
- Put cauliflower steak on one side of the toast
- Add a few pickled raisins.
- Add alfalfa sprouts and mint leaves
- Close the sandwich, cut it in half, and enjoy.