Our second year collaborating with Aran Bakery!
This time, we’re bringing you Flora Shedden's Cauliflower, Potato, Mint and Lime Chutney Sandwich - a proper flavour-packed number and, if you ask us, a real Goat Rodeo year-rounder.
Information
15 min
15 min
2 as a main
Lunch
United Kingdom
Ingredients
For the Cauliflower:
500g cauliflower (leaves and all)
125g new potatoes
125g white onions
35g extra virgin olive oil
15g Spicy Disco Mix
1/2 tsp salt
1/2 tsp pepper
For the Mint and Lime Chutney:
2 green chillies, halved and stalks and seeds removed
1 lime, cut in half
4 garlic cloves
1 tsp sea salt
50g extra virgin olive oil
110g coriander (stalks and all)
40g mint leaves
1 tsp light brown sugar
To assemble:
Sourdough Bread
Greek Full Fat Yoghurt
Salad Leaves (I like a nice of nice lettuces, frisée and radicchio but whatever you prefer that has a good crunch to it)
GRG Spicey Slicey Pickled Onions
Mayonnaise
Directions
Begin by cooking your potatoes, no need to peel, in boiling water until they are soft when pierced with a knife and cooked through. Drain and set aside to cool down completely.
Preheat the oven to 220C FAN.
Cut the cauliflower into rough chunks, cutting the leaves into similar sizes also. Chop the cooked potatoes into similar size pieces.
Finely slice the onions lengthwise.
Add all the veg into a large bowl and toss together with all the remaining ingredients. Tip onto a roasting tray and cook at 200C for 12-15 minutes or until crisp and golden (the cauliflower should still have a little bite to it).
Heat a frying pan until extra hot.
Add the chillies, whole, 1 half of the lime and the garlic, peeled but whole cloves.
Toast for a few minutes turning regularly to get an even char all over. Once well coloured remove from the pan and set aside to cool for a few minutes.
Place all the charred veg into a food processor (the whole of the charred lime goes in) with the salt. Blitz on a high speed then add the oil, mint, coriander and sugar. Blitz again before adding the juice from the remaining half of the lime and more oil to loosen if required.
Spread both sides of sourdough with mayo. One on side add the chutney (you dont need tonnes here) and on the other side add a few dollops of yoghurt. Add the cauliflower mix on top of the yoghurt then add a good portions of the Spicey Slicey pickled onions.
Finish with a generous amount of leaves before sandwiching together and tucking in straight away.
The cauliflower and chutney can both be made ahead of time and and stored in the fridge for up to three days for the cauliflower and up to one week for the chutney.
This would also be delicious as a flatbread or a wrap.