Skip to main content

Is that gobhi in my bread?



When my friend first suggested the humble cauliflower as a sandwich filling, I was skeptical. But she persisted, knowing I won't resist tasting a new flavor for long. Specially when she was cooking dinner. And I liked it. So much so that I made it again for dinner tonight, just for myself.

To make one sandwich, tear a chunk from a cauliflower head and grate the florets finely. We need roughly 2 tbsp of grated cauliflower. To this, add 1/2 tbsp cream, a tbsp of grated cheddar, 2-3 finely chopped mint leaves and a hearty pinch each of salt and crushed black pepper. Mix well, then spread on a white bread slice. Top with another slice of bread, apply butter on both sides and grill or toast until lightly browned.

This unusual sandwich goes to Mythreyee, who is hosting JFI: Cauliflower; this month's edition of the event started by Mahanadi
Labels:

Comments

Priya Suresh said…
I love this..yummy sandwich looks yummy n delicious:)
February 14, 2009 at 5:18 PM
Ranjani said…
Looking good! Quick and easy too:)
Btw I made your channa dal khichdi and boy it awesome!I loved the nuttiness of the dal with the rice,simple flavors and simply hit the spot!
February 14, 2009 at 9:13 PM
Siri said…
Love the idea Simran and I am making it tmrw for my breakfast. Yeh Yeh!

Siri
February 15, 2009 at 2:38 AM
Bharti said…
Gobhi in a sandwich..why not? Me likes it.
February 15, 2009 at 3:20 AM
Anonymous said…
Neat idea.. an easier version of the paratha i guess.
February 15, 2009 at 6:48 AM
Suganya said…
This sounds so good. Quick fix sandwich!. YUM! Sounds similar to chilli cheese toast.

Belated Valentine's Day wishes!!!
February 16, 2009 at 8:47 AM
Poonam said…
yummy and diffrent will try this tomorrow itself for my daughter's tiffin
February 16, 2009 at 3:59 PM
Anonymous said…
hahaha..i like !
February 17, 2009 at 2:00 PM
Raj said…
Gobhi should go well with bread.
Haiku Poems
March 18, 2009 at 6:41 PM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...
13 comments
Read more