CAP (Cauliflower, Arugula & Pickled Raisins)

By ltrodrigu

From Bradley Herron, a satisfying vegetarian take on the BLT. You'll be amazed how meaty a well-seared slab of cauliflower can be.

Ingredients

• For Pickled Raisins:
• 1 cup unseasoned rice vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 bay leaf
• 1/2 teaspoon mustard seeds
• 1 cup raisins
• For Cauliflower:
• 2 (2-inch-thick) cross-cut slices cauliflower
• salt
• freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1/4 cup water, plus more as needed
• For Lemon Mayonnaise:
• 1/4 cup mayonnaise
• 1/2 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• For Assembly:
• 4 slices multigrain bread, toasted
• 1/4 cup sunflower sprouts, divided
• 1/4 cup baby arugula, divided

Details

Adapted from online.wsj.com

Preparation

Step 1

To Make Pickle Raisins:
In a small pot over high heat, bring rice vinegar, water, sugar, bay leaf and mustard seeds to a simmer, stirring occasionally, until sugar dissolves. Add raisins, then transfer to a heatproof container. Cover and let cool to room temperature before using.

To Make Cauliflower:
Season cauliflower slices with salt and freshly ground black pepper. Heat olive oil in a large, lidded sauté pan over high heat. Add cauliflower and sear well, 2 minutes per side. Add water, cover and decrease heat to medium. Check for tenderness after 5 minutes and, if necessary, add more water and re-cover pan. Once cauliflower is tender and water has evaporated, cook until edges crisp, 1-2 minutes. Transfer to a plate to cool.

To Make Lemon Mayonnaise:
Combine mayonnaise, lemon juice and lemon zest.

To Assemble Sandwiches:
Spread lemon mayo on bread slices. Divide cauliflower, drained raisins, sunflower sprouts and baby arugula between 2 slices, then top with remaining slices.