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Buffalo Cauliflower Sandwiches
with Butter Lettuce & Pecan Salad
50 MIN
2 Servings
From the Test Kitchen
For dinner tonight, hearty cauliflower stars in a vegetarian spin on the buffalo-style sandwich. After cooking the cauliflower with a bit of butter and hot sauce, we’re topping it off with crunchy carrots and celery dressed in sour cream and blue cheese. On the side, we’re serving a delicate butter lettuce salad wrapped in a tangy, creamy dressing. (Chefs, depending on what’s been harvested at the farms close to you, your cauliflower may be white, purple, orange, green or Romanesco.)
Get Plans-
NutritionPER SERVING
-
Calories750 Cals (est.)
fresh
ingredients
Title
-
2 Ciabatta Rolls
- 2 Carrots
- 2 stalks Celery
- 1 head Butter Lettuce
-
1 head Cauliflower
- 2 Tbsps Butter
- 2 Tbsps Hot Sauce
- 2 Tbsps White Wine Vinegar
- 2 Tbsps Roasted Pecans
- ¼ cup Crumbled Blue Cheese
- ¼ cup Sour Cream
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the dressing:
Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the rolls. Peel the carrots; thinly slice on an angle. Thinly slice the celery on an angle. Cut out and discard the cauliflower core; cut the head into small florets. Cut off and discard the lettuce root; separate the leaves. Roughly chop the pecans. In a bowl, combine half the vinegar, ¾ of the sour cream and a drizzle of olive oil; stir to combine and season with salt and pepper to taste.
2
Make the vegetable topping:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl. Stir in the cheese, remaining vinegar and remaining sour cream. Season with salt and pepper to taste. Wipe out the pan.
3
Cook the cauliflower:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally and loosely covering the pan with foil, 6 to 8 minutes, or until lightly browned and slightly softened. Add ½ cup of water. Cook, stirring occasionally and loosely covering the pan with foil, 8 to 10 minutes, or until the cauliflower has softened and the water has cooked off. Add the butter and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined.
4
Toast the rolls:
While the cauliflower cooks, place the rolls on a sheet pan, cut sides up. Drizzle with olive oil. Toast in the oven 5 to 7 minutes, or until the edges are golden brown. Remove from the oven and carefully transfer to a clean, dry work surface.
5
Assemble the sandwiches:
Top the bottoms of the toasted rolls with the cooked cauliflower and vegetable topping (you may have extra cauliflower and topping). Complete the sandwiches with the roll tops.
6
Make the salad & plate your dish:
Just before serving, in a large bowl, combine the lettuce and pecans; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine and season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!
1
Prepare the ingredients & make the dressing:
Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the rolls. Peel the carrots; thinly slice on an angle. Thinly slice the celery on an angle. Cut out and discard the cauliflower core; cut the head into small florets. Cut off and discard the lettuce root; separate the leaves. Roughly chop the pecans. In a bowl, combine half the vinegar, ¾ of the sour cream and a drizzle of olive oil; stir to combine and season with salt and pepper to taste.
2
Make the vegetable topping:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a large bowl. Stir in the cheese, remaining vinegar and remaining sour cream. Season with salt and pepper to taste. Wipe out the pan.
3
Cook the cauliflower:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cauliflower and season with salt and pepper. Cook, stirring occasionally and loosely covering the pan with foil, 6 to 8 minutes, or until lightly browned and slightly softened. Add ½ cup of water. Cook, stirring occasionally and loosely covering the pan with foil, 8 to 10 minutes, or until the cauliflower has softened and the water has cooked off. Add the butter and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined.
4
Toast the rolls:
While the cauliflower cooks, place the rolls on a sheet pan, cut sides up. Drizzle with olive oil. Toast in the oven 5 to 7 minutes, or until the edges are golden brown. Remove from the oven and carefully transfer to a clean, dry work surface.
5
Assemble the sandwiches:
Top the bottoms of the toasted rolls with the cooked cauliflower and vegetable topping (you may have extra cauliflower and topping). Complete the sandwiches with the roll tops.
6
Make the salad & plate your dish:
Just before serving, in a large bowl, combine the lettuce and pecans; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to combine and season with salt and pepper to taste. Divide the sandwiches and salad between 2 dishes. Enjoy!
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