Crispy Parmesan Cauliflower Sandwich Recipe
Mushroom conserva, parmesan, lettuce, pickled onion & tomato jam, kosho aioli, ciabatta
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Ingredients
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Crispy Cauliflower
Mushroom Conserva
Pickled Onion
Tomato Jam
Kosho Aioli
Sandwich Assembly
Method
Crispy Cauliflower Preparation
- 1
Prepare the Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, salt, and black pepper.
- 2
Coat Cauliflower
Dip each cauliflower floret first in the flour, then in the egg, and finally coat it with the panko-Parmesan mixture. Ensure they are well-coated.
- 3
Fry the Cauliflower
Heat oil in a deep skillet over medium heat. Fry the cauliflower in batches until golden and crispy, about 4-5 minutes per side. Drain on paper towels.
Mushroom Conserva Preparation
- 4
Pickled Onion Preparation
- 5
Pickle the Onions
In a bowl, combine sliced red onion, apple cider vinegar, sugar, and salt. Allow to sit for at least 30 minutes to pickle.
Tomato Jam Preparation
- 6
Cook the Tomato Jam
In a saucepan, combine diced tomatoes, sugar, lemon juice, and salt. Cook over medium heat until thickened, about 15 minutes. Let cool.
Kosho Aioli Preparation
- 7
Mix the Aioli
In a bowl, combine mayonnaise, yuzu kosho, and lemon juice. Mix until smooth.
Sandwich Assembly
- 8
Assemble the Sandwich
Slice the ciabatta rolls in half. Spread a layer of kosho aioli on the bottom half. Add a layer of lettuce, followed by the crispy cauliflower, mushroom conserva, pickled onion, and a spoonful of tomato jam. Top with the other half of the ciabatta and serve.
