Smashed Cauliflower and Roasted Asparagus Sandwich

Course: Appetizer, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 241 kcal

This sandwich is also great with a poached egg added on top. Both the smashed cauliflower and roasted asparagus can be made ahead of time and then heated and assembled when read serve the sandwiches. 

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Ingredients

Sandwich Ingredients

  • Rosemary Olive Oil Bread , or your favorite bread choice
  • Smashed Cauliflower , see below
  • Roasted Asparagus , see below
  • Tomatoes , sliced or cut into wedges
  • Arugula

Smashed Cauliflower

  • 1/4 cup Olive Oil
  • 1 1/2 Tablespoons crushed Garlic (about 4-6 cloves)
  • 2 lbs. Cauliflower , roughly chopped (about 1 medium head)
  • 2 cups Milk
  • 1 teaspoon Sea Salt or Kosher Salt

Roasted Asparagus

  • 1 lb. Asparagus
  • a few sprigs fresh Thyme or Tarragon
  • 3 Tablespoons Olive Oil
  • 1/2 teaspoon Sea Salt or Kosher Salt
  • fresh cracked Black Pepper

Directions

  1. Make smashed cauliflower: In a large pot, heat olive oil on medium heat. Add garlic and cook until light golden, stirring very frequently.
  2. Add cauliflower and milk. Increase heat to bring to a simmer, then lower heat back to medium (should be a vigorous simmer without boiling over).
  3. Simmer until cauliflower is tender, about 15 minutes, stirring occasionally. Remove from heat.
  4. Mash cauliflower to break down the bigger chunks. Season with salt.
  5. Make roasted asparagus: Preheat oven to 400º F (205º C).
  6. Toss asparagus, thyme, and olive oil on a sheet pan. Season with sea salt and black pepper.
  7. Roast in oven for 10 minutes, toss the asparagus, then continue roasting for 10-15 minutes, or until lightly browned and tender.
  8. Make the sandwich: Toast bread. Spread a 1/4" layer of smashed cauliflower. Lay a few spears of asparagus. Add a couple slices of tomato and arugula. Cut in half and serve.

Recipe Notes

Calories not including bread of your