Caramelized Onion & Feta Sandwiches with Roasted Cauliflower Salad

Caramelized Onion & Feta Sandwiches

with Roasted Cauliflower Salad

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving
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These vegetarian sandwiches feature savory-sweet caramelized onion layered onto rolls alongside creamy feta and sliced beets, then pressed in a pan to golden brown perfection. A punchy side of tender roasted cauliflower tossed with spicy chile paste and bites of sweet currants and roasted peppers elevates this hearty dish.

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ingredients
Caramelized Onion & Feta Sandwiches with Roasted Cauliflower Salad
Title
  • 2 Sandwich Rolls
  • 1 Yellow Onion
  • 1 head Cauliflower
  • 1½ oz Feta Cheese
  • 2 Tbsps Mayonnaise
  • 2 oz Sliced Roasted Red Peppers
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Dried Currants
  • 1 Tbsp Sherry Vinegar
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 4 oz Cooked Beets
tried-and-true
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instructions
Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the cauliflower; cut out and discard the core of the cauliflower, then cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the cauliflower roasts, halve, peel, and thinly slice the onion. Halve the rolls. Roughly chop the peppers. On a paper towel-lined cutting board, thinly slice the beets. In a bowl, combine the mayonnaise and chopped peppers

Caramelize the onion:
3 Caramelize the onion:

While the cauliflower continues to roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned and slightly softened. Add the worcestershire sauce (carefully, as the liquid may splatter) and half the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Assemble the sandwiches:
4 Assemble the sandwiches:

Assemble the sandwiches using the halved rolls, pepper mayo, sliced beets, caramelized onion, and cheese (crumbling before adding). Season with salt and pepper. Rinse and wipe out the pan used to cook the onion. 

Press the sandwiches:
5 Press the sandwiches:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches. Place a heavy-bottomed pot (or pan) on top of the sandwiches; press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and carefully halve on an angle. 

Make the salad & serve your dish:
6 Make the salad & serve your dish:

While the sandwiches cook, in a large bowl, combine the currants, almonds, remaining vinegar, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the cauliflower to be. Season with salt and pepper. Add the roasted cauliflower and toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the cauliflower salad. Enjoy! 

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the cauliflower; cut out and discard the core of the cauliflower, then cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the cauliflower roasts, halve, peel, and thinly slice the onion. Halve the rolls. Roughly chop the peppers. On a paper towel-lined cutting board, thinly slice the beets. In a bowl, combine the mayonnaise and chopped peppers

Prepare the remaining ingredients:
Caramelize the onion:
3 Caramelize the onion:

While the cauliflower continues to roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned and slightly softened. Add the worcestershire sauce (carefully, as the liquid may splatter) and half the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Assemble the sandwiches:

Assemble the sandwiches using the halved rolls, pepper mayo, sliced beets, caramelized onion, and cheese (crumbling before adding). Season with salt and pepper. Rinse and wipe out the pan used to cook the onion. 

Assemble the sandwiches:
Press the sandwiches:
5 Press the sandwiches:

In the same pan, heat a drizzle of olive oil on medium until hot. Add the sandwiches. Place a heavy-bottomed pot (or pan) on top of the sandwiches; press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and carefully halve on an angle. 

6 Make the salad & serve your dish:

While the sandwiches cook, in a large bowl, combine the currants, almonds, remaining vinegar, 2 tablespoons of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the cauliflower to be. Season with salt and pepper. Add the roasted cauliflower and toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked sandwiches with the cauliflower salad. Enjoy! 

Make the salad & serve your dish: