Tuesday, 5 June 2012

Cauliflower Olive Tapenade Sandwich

You are going to have to just trust me with this sandwich.  While all the ingredients may seem a little wacky, the combination is absolutely fantastic. THIS is the sandwich you pull out when having guests for a quick lunch date.  It would also make a great substitute for a vegetarian at your next burger BBQ.  Even better, most of it can be made in advance so you can easily pull the sandwich together with guests present.


 Cauliflower Olive Tapenade Sandwich


1/2 head cauliflower1 Tbsp olive oil
1/2 cup carmelized onions
1/2 cup marinated olives (I love these)
4 slices smoked provolone
1 roasted red pepper
4-6 oven dried tomatoes (could substitute sundried tomatoes)
4 soft white buns
Preheat oven to 400degrees.  Toss cauliflower pieces with oil and roast in oven for 30min, until pieces are browned.  Stir after 15min.  Remove from oven and lower temperature to 250degrees.  While cauliflower is roasted, slice tomatoes in half and sprinkle with salt.  At reduced tempurature, bake tomatoes for approximately 30min until shrunken in size and juices dried.  These can be made up to 2 days in advance.
In a separate bowl, drain oil from olives. Chop olives to a fine dice and gradually add reserved oil to bring to a paste consistency.  Reserve 1 Tbsp oil and discard any leftover oil.
In a food processor, combine roasted cauliflower and carmelized onions. Add up to 1Tbsp of reserved oil while blade running.  This will also resemble a coarse paste.
On one half of bun, spread olive tapenade.  Top with cauliflower spread and 3-4 half tomatoes.  On other half of bun, place one slice of cheese and top with chopped roasted red pepper.
Place on cookie sheet and broil for approximately 5 min until cheese is bubbly and browned.  Enjoy!

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