This takes no time to put together and is really, really good. So good, I think I want to make it again today. Meaty, tangy, gooey sandwich satisfaction. Bet they're selling a ton of these at Strip-T's in Boston where it originated.
Hot dang - I think cauliflower might be the new bacon. Or at least the new kale.
Fried Cauliflower and Greens Sandwichinspired by this article from Serious Eats
Makes 2 sandwiches
1/2 head of cauliflower
6 tablespoons (approx.) olive oil
2 cups lacinato kale (or broccoli rabe, which is what they use in the original)
2 cloves garlic
2 tablespoons pickled banana peppers, chopped
4 slices provolone cheese
2 ciabatta rolls or similar good crusty white bread
Note: I used cast iron skillet and highly recommend it if you have one. They cost about $12 at your local hardware store. Otherwise choose a very heavy pan so you get a nice crust on the cauliflower.
1. Trim the cauliflower and cut into 1/4 inch slices (don't worry if they don't stay intact - as long as the have a relatively "flat" side they should brown up nicely). Set aside.
2. Slice kale into thin ribbons and mince garlic. Set aside.
3. Heat oil in a large heavy fry pan over medium-high heat until very hot. The oil should completely coat the pan and come up the sides of the cauliflower slightly. Add cauliflower slices and let sizzle untouched for 4-5 minutes (you may need to adjust heat so they cook long enough to get brown and cook through). Flip and cook for another 3-4 minutes. Remove to plate and sprinkle with a little salt.
Turn off heat then add kale and garlic to pan. Cook in the residual pan heat for a minute or two until wilted and scrape onto a plate.
4. Turn oven broiler on. Split and toast ciabatta rolls. Layer in fried cauliflower, then greens, then peppers. Top with 2 slices of cheese and broil in oven just until melted. Top with other ciabatta half and enjoy.