Spicy Cheddah Buffalo Cauliflower Sandwich

DIRECTIONS

1. This is going to seem like a lot as I write it, but stick with me its simple…I swear.

2. Cut cauliflower into four, remove all green pieces of the stem, and begin chopping into pieces maintaining small florets as much as possible.

3. Toss cauliflower in bowl with 1 tablespoon olive oil, one big pinch salt, and a healthy dose of olive oil. Spread on sheet tray and roast until you see color about 10 minutes.  ( if you’ve been following along you’re noticing a trend…we are teaching cooking techniques not instructions shhhhh)

4. While the cauliflower is roasting we can make our slaw.  For this we are going to chop the red cabbage as thin as you possibly can and place in bowl.  Sprinkle with salt to taste, add sugar, and rice wine vinegar.  After about 10 minutes pour of liquid that forms in bowl, add carrots, might need to add a little more seasoning here depending on your tastes.

5. You can also chop the celery thin or use a mandolin and set aside.

6. Once cauliflower is done, cut your bread of choice 2/3 the way through to form a sandwich roll, brush with butter and spread minced garlic….throw that in the oven for a quick toast.

7. While that toasts, toss cauliflower in bowl with remaining butter, 3-4 large spoonfuls of nunosh spicy cheddah, smoked paprika and the chopped celery. (Stir the cheese sauce with a whisk or spatula before adding cauliflower.) Pull bread from oven, fill with cauliflower mixture, and top with slaw.  Took a bit to write down, but its simple and now you are learning how to make our cashew-spread into sauce…time to start exploring your own recipes….what will you pour your new favorite cheese sauce over?

As always…you don’t have to be vegan to like it.