Cook time: 35 minutes
couple, family
This is a vegetable-packed Green Dinner Table favourite.
*Coriander and radish are shared ingredients. Use just over half of the coriander and half of the radish for this dish.
Equipment
You will need a baking tray and a mixing bowl for this dish.
TIPS
Preheat oven to 220 degrees Celsius.
Cut the cauliflower into bite-sized florets. Place in a bowl and pour over the marinade.
Wash the coriander then remove the coriander leaf from the stalk, finely chop the stalk and add to the cauliflower.
Peel the carrot and cut it into matchsticks.
Cut the cucumber in half lengthwise. Scoop out the seeds and discard them. Slice the cucumber into thin half-moons.
Trim the tops off the radishes, cut in half and thinly slice.
Put all the vegetables in a bowl.
Slice the chili thinly.
Using a slotted spoon, remove the cauliflower from the marinade and place it on a baking tray. Keep the marinade.
Roast the cauliflower for 15 minutes, until fully cooked, a little burn or dark brown is what you want.
Cut the bread in half and quickly toast in the oven.
Spread the mayo onto both sides of the bread. Add the cauliflower to one side . Top with all the veggies, pickled cabbage and pour over any marinade from the bowl. Finish with coriander and chilli.
Sandwich together and dig in.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
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