Smoked Gouda and Peppers with Curried Cauliflower Salad
- Vegetable recipes
- Low fat
- Peanut free
- Vegetarian
Ingredients
- Sandwich:
- 2 red sweet peppers
- 4 tsp (20 mL) butter, softened
- 8 thick slices light rye bread
- 2 tsp (10 mL) (approx) hot mustard
- 8 oz (250 g) smoked Gouda cheese with rind removed, sliced
- Salad:
- 1 whole small head cauliflower
- 1/2 cup (125 mL) chopped bread-and- butter pickles (or dill or sweet pickles to taste)
- 1/4 cup (60 mL) mayonnaise
- 2 tbsp (30 mL) each chopped parsley and chives
- 4 tsp (20 mL) cider vinegar
- 1 tbsp (15 mL) pickle juice
- 1 tsp (5 mL) curry powder
- 1/2 tsp (2 mL) granulated sugar
- Pinch salt
Preparation
Smoked Gouda and Peppers: Char peppers, whole on grill over high heat or quartered under broiler, until skin is blackened; transfer to bowl, cover and let cool. Peel, seed and, if necessary, quarter.
Spread butter evenly and thinly over 1 side of each slice of bread. Lay 4 slices, butter side down, on work surface; spread with mustard to taste. Top with cheese and roasted peppers. Cover with remaining bread, butter side up.
Grill in skillet over medium heat, pressing down with spatula or weight and flipping once, or in pancake griddle or panini press, until bread is crisp and browned and cheese is melted.
Curried Cauliflower Salad: In large pot of boiling salted water, blanch cauliflower until tender-crisp, about 3 minutes; drain, chill under cold water and drain well. Cut into small florets; place in large bowl. Add pickles.
Whisk together mayonnaise, parsley, chives, vinegar, pickle juice, curry powder, sugar and salt; pour over cauliflower mixture and toss to coat.
Makes 4 sandwiches and salad servings.
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