The Washington Post

Cauliflower Sandwiches With Smoked Gouda and Peppadews

Cauliflower Sandwiches With Smoked Gouda and Peppadews 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Weeknight Vegetarian Jun 28, 2020

These hearty vegetarian subs are flavorful and comforting. If you can’t find Peppadew peppers – a trademarked brand of pickled, sweet and slightly hot Juanita peppers from South Africa – substitute hot cherry peppers or, for more heat, pickled jalapeños.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 large cauliflower head (2 to 2 1/2 pounds), leaves removed, trimmed
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup (3 1/2 ounces) shredded smoked Gouda or provolone cheese (may substitute vegan cheese of your choice)
  • 1 medium shallot (2 ounces), thinly sliced
  • 1 large garlic clove, thinly sliced
  • 1 pinch crushed red pepper flakes
  • 1 bunch rainbow chard (12 ounces), stemmed and torn into 2-inch pieces
  • 4 hoagie rolls
  • 4 tablespoons mayonnaise (may substitute vegan mayonnaise)
  • 1/3 cup drained and chopped Peppadew peppers (may substitute hot cherry peppers or pickled jalapeños)

Directions

Place a large, rimmed baking sheet on the oven’s center rack and preheat to 450 degrees.

Chop the cauliflower into florets. In a large bowl, toss them with 2 tablespoons of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. When the oven has finished preheating, transfer the cauliflower to the baking sheet.

Roast the cauliflower for 15 to 20 minutes, until browned on the bottom. Gently toss the florets, then continue roasting for 5 to 10 minutes, until golden brown and tender. Remove from the oven and divide the cauliflower into four piles on the baking sheet. Top each pile with a quarter of the shredded cheese and let it begin to melt over the warm cauliflower. Leave the oven on.

While the cauliflower is roasting, in a large skillet over medium heat, heat the remaining 1 tablespoon of oil until shimmering. Add the shallot, garlic, red pepper flakes, the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring frequently, until the shallot is tender and translucent, 2 to 3 minutes. Increase the heat to medium-high, add the chard leaves, and cook, stirring frequently, until just wilted, 3 minutes.

Slice the hoagie rolls lengthwise almost all the way through, keeping the hinge intact. Place in the oven, directly on the racks, to lightly toast, 2 to 3 minutes.

To assemble the sandwiches, divide 1 tablespoon mayonnaise among the cut sides of each roll. Transfer a cauliflower pile and cheese to the bottom half of each roll, then top with the sauteed chard and Peppadew peppers. Close the rolls and serve warm.

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Recipe Source

Adapted from a recipe by Amelia Rampe in “Tasty Pride: 75 Recipes and Stories from the Queer Food Community” by Jesse Szewczyk and BuzzFeed's Tasty (Clarkson Potter, 2020).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 572


% Daily Values*

Total Fat: 34g 52%

Saturated Fat: 9g 45%

Cholesterol: 33mg 11%

Sodium: 1076mg 45%

Total Carbohydrates: 54g 18%

Dietary Fiber: 9g 36%

Sugar: 11g

Protein: 13g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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