I start every post I write about the same. I declare my love for some food, wax poetic a bit and then proceed to show you how to make said dish. I don’t mind being predictable. It makes things easier. That’s why I avoid confrontation by just – dancing. It’s easier.
So. Yes, I love Tortas. I love any excuse to eat a sandwich, really – I’m not picky. But If I am to choose – I’ll go with a torta – I just love the complimentary ‘Mexican’ flavors of it all. Sometimes with beans, sometimes without – It usually comes down to just how much I want to cook (prepare) before doing the thing I’m really there to do, yknow – EAT.
This is a rather simple recipe. There’s a fair amount of spices – so it can seem complex – but really it’s not. Yo, It’s a slice of cauliflower bathed in spices, baked off until tender and then thrown in the middle of a soft, sliced roll, slathered with vegenaise and then topped off with Lettuce, Tomato and Guacamole. That’s enough to make you bust out with smile no?
So, this idea came into my head and I was like: Yeah, gotta make that. After some tweaking and experimenting – it’s ready to go.
Torta De Coliflor Especiada; Spice-Rubbed Cauliflower Torta
1 Large Head of Cauliflower.
4. Bolillos or Portuguese Rolls
1/4 Cup Vegenaise
Lettuce (I used green leaf lettuce)
Tomato – Sliced and salted
Guacamole (My Recipe Here) or sliced avocado
2 TBS Water
1 TBS Ketchup
1 TBS Soy Sauce
1 tsp canola oil
1 tsp achiote
1 tsp paprika
1 tsp sugar
1 (heap) tsp Nutrional Yeast
1/2 tsp garlic powder
1/2 tsp onion power
1/4 tsp black pepper
1/4 tsp Mexican oregano (crushed)
1/4 tsp Coriander
1/4 tsp cumin
splash of vinegar
few dashes of your favorite hot sauce (optional)
1. Preheat Oven to 375.
2. Whisk all your marinade ingredients in a medium mixing bowl. The mixture should be like a thin paste. Set aside.
3. Was and trim your head of cauliflower.
4. Starting from the top of the head of cauliflower; Cut through the middle – down.
5. From there Half the two pieces – you should be left with 4 ‘slices’ of the head of cauliflower. Carefully Rinse each slice; pat dry with a paper towel.
6. In a large glass dish (or on a cutting board), lay your slices out. With a silicone brush (or your hands) rub each slice with the marinade. Flip and repeat. You want to be sure that as much of the Cauliflower is covered.
7. Line a cookie sheet with parchment paper and lay out your cauliflower evenly.
8. Bake for 40 – 45 minutes until tender.
9. Sprinkle with salt.
How I Built My Torta
I personally think every torta should have vegenaise – so this one is no different. I like to lightly toast my rolls; distribute the vegenaise evenly (on top and bottom). I put the Guac on the bottom as it creates a nice little foundation. The Cauliflower on top of that. Next – lettuce and tomato and BOOM you’re ready to eat!
This recipe is enough for 4 sandwiches. Alternatively, you can purchase a smaller head and cut two slices (from the middle out) and save the additional cauliflower for a later recipe.