When thick slabs of cauliflower, referred to as steaks, are roasted till golden, they change into the celebrities of this vegetarian sandwich.
Learn how to Flip Cauliflower right into a 5-Star Sandwich
When cauliflower steaks are baked at excessive warmth, they tackle a candy, irresistible succulence within the heart, with crispy golden edges. You hardly want anything, however in fact, there’s extra.
A purple pepper aioli (learn: garlicky mayonnaise) guilds the lily, and layered with tomatoes between two slices of tangy sourdough toast, these steaks offer you a sandwich to cheer about.
HOW DO YOU CUT CAULIFLOWER TO MAKE STEAKS?
To chop cauliflower steaks, use a big chef’s knife to carve off the underside leaves and base of the pinnacle so it stands upright.
Stand it on a reducing board, and beginning at one facet of the pinnacle, lower it into slices which might be about 1/2-inch thick. Among the cauliflower florets won’t be hooked up to the bottom—I name them scraps—they’re nonetheless good to roast or to make cauliflower rice.
Flat, smaller items, will also be roasted with the big steaks—they can be utilized to construct your sandwich. If the pinnacle may be very massive, lower it in half, lay it with the flat facet down, and slice throughout it to make massive half-steaks.
WHAT IS AIOLI?
Within the previous French custom, aioli merely meant a hefty quantity of garlic mashed inside an inch of its life in a mortar, with droplets of olive oil added painstakingly to kind a fluffy paste.
Egg yolks and lemon juice got here alongside extra lately. Now you’ve an emulsion akin to mayonnaise. Aioli is usually regarded as merely garlicky mayo, generally with totally different flavorings, although you’ll get a number of arguments about its origins and native variations (areas of Spain and Italy being fierce contenders).
HOW TO MAKE SHORTCUT AIOLI
This aioli is made with roasted candy purple pepper and a touch of sizzling purple pepper flake to offer it just a little spice.
Quite than beginning with garlic and egg yolks to make a mayonnaise-like aioli, I’ve taken a couple of shortcuts to make your life (and mine) simpler, particularly by utilizing store-bought mayonnaise. This implies you may substitute dairy-free mayonnaise in case you are vegan or lactose illiberal.
I’ve supplied directions on the best way to roast a pepper for this aioli, however you may skip that step and substitute peppers from a jar when you like. All of the elements for the aioli are whirled in a meals processor to make a creamy sauce, barely thinner than mayonnaise.
I advocate utilizing just one clove of garlic, as a result of the flavour intensifies because it sits, however in case you are a real garlic lover, you possibly can add extra. You’ll most certainly have some sauce left over, so put it aside to drizzle over fish, hard-boiled eggs, grilled hen, or roasted greens.
HOW TO STORE AIOLI
When you have further aioli, you may retailer it for as much as per week within the fridge. Like store-bought mayonnaise, it ought to maintain effectively, however not so long as a jar of mayonnaise, as a result of you’ve added purple pepper and garlic. Like mayonnaise, aioli doesn’t do effectively within the freezer, as a result of it tends to separate.