Thursday, February 25, 2010

vietnamese roasted cauliflower sammy salad

       Cruciferous vegetables on sandwiches are heaven. And these types of vegetables (broccoli, cauliflower, cabbage, brussels sprouts, kale) are super duper foods and may actually help delay your getting into heaven because they lower your risk of cancer. 
      Growing up all I ate were broccoli rabe sandwiches. And recently I discovered my favorite sandwich: the Vietnamese Cauliflower Sandwich from Num Pang. Haven't had it yet. Try it! Mosey on down to 12th ad University. Its so worth it.
I tried to recreate this sandwich in salad form during our Beer Tasting Super Bowl Fiesta. It turned out great. 

      After a few tweaks and turns I wanted to give this amazing salad center stage, because its so special. I even brought the sandwich home from Num Pang to compare. The combination of ingredients are just spectacular together. Roasted Cauliflower, Cilantro, Carrots and Cucumber, smothered in onion relish and roasted garlic chipotle mayo! Perfection. On this particular episode, I attempted my own mayo. It was a sheer failure. But the next day I tried it again. (Stay tuned for my curried deviled eggs with homemade mayo.)
     Its still not as amazing as the Num Pang version, but when I can't get to the big city, its a great alternative. I have everything down but the onion relish they put on it, and I need to still work on the chipotle mayo. Its a work in progress; one that I enjoy more each time I make it!


Vietnamese Roasted Cauliflower Sandwich Salad
1 Cauliflower, cut into small florets 
2 carrots, julienned
1/2 cucumber, julienned
Roasted Garlic Chipotle Mayo (recipe to follow)
1 onion, chopped  
Balsamic vinegar 
A bunch of whole leaves of cilantro
Salt and pepper


Roast cauliflower with olive oil, salt and pepper at 450 degrees until tender. Set aside to cool.
Sautee onion in olive oil and 1 TBSP balsamic vinegar until caramelized. Set aside to cool. 
Once everything is cool, combine the cauliflower, carrots, cucumber, and caramelized onions in a bowl. Smother in roasted garlic chipotle mayo. Add plenty of whole cilantro leave. Serve on its own or on a sandwich. 


Roasted Garlic Chipotle Mayo
5-6 cloves of garlic or roasted in a 450 degree oven in their skins until they are mushy inside.
1 can chipotle peppers
1 C. mayo (Hellman's or homemade)
Cayenne Pepper


Combine all ingredients in a chopper or with a hand mixer. Season with salt and pepper to taste.

5 comments:

Ravenous Couple said...

never would have imagined cauliflower and banh mi in the same sentence, but now that I see it...looks great!

Morta Di Fame said...

thank rav couple! its divinity!

SkeeterNYC said...

Num Pang is my favorite sandwich shop in the whole city!!

Morta Di Fame said...

Yeah! Its just so damn good!

Rocco Galatioto said...

Delightful. Cauliflower is one of my favorites vegetables, as you know.
Nice pics too but I do not expect anything but great photos from You,
YD