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?
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.