By Shalini Kolluri
With layers of spiced cauliflower, tomato and mascarpone this sandwich is packed with some refreshing flavors and texture. This easy recipe comes in handy when I’m craving for a sumptuous yet healthy meal.
Mascarpone cheese’s creamy texture is perfect for stuffed crepes or baked desserts Your palate may crave mascarpone cheese’s rich flavor, although it isn’t something you want to eat too often. I like to use it on cheat days as a spread for my sandwich. It is essentially an Italian cheese made by curdling milk cream with citric acid or acetic acid.
Cauliflower’s appeal however is its extreme versatility. You can eat it raw, roasted or add it to salads. Cauliflower can even be seasoned and mashed for a healthier version of mashed potatoes.
However, a mouth watering combination of roasted cauliflower and creamy flavor infused mascarpone just blows my mind. Make it fresh and eat it warm!
1 large head cauliflower, cut into bite-sized florets
1/2 cup water
1 tablespoon extra virgin olive oil
1/2 teaspoon salt, plus more to taste
1 tablespoon of vinegar
1 teaspoon of ground pepper
1 cup kale chopped in pieces
1 tablespoon lemon juice
4 ounces mascarpone
1 multi grain baguette
1 tablespoon chopped cilantro
1/2 cup mixed greens
2 teaspoons milk
a few slices of peeled cucumber
3 cherry tomatoes cut in half
pickled green tomatoes (optional)
Saute the cauliflower pieces in olive oil for 6-7 minutes. Add in the pepper, vinegar and salt. Take it off the flame and keep it aside. Garnish with cilantro.
Saute the kale and greens.
Cut the baguette in half and toast it with a dash of olive oil.
In the bowl of a food processor add in the mascarpone, remaining olive oil, and milk. Pulse until combined. Season to taste with salt, lemon juice and black pepper.
Spread both sides of each of the bread with the mascarpone spread. Add a layer of kale and mixed greens then top with the roasted cauliflower, cucumber, green tomatoes and diced cherry tomatoes. Serve warm.