Another day, another sandwich!
However, today’s sandwich is like yesterday’s hippie sister–mellow, healthy, vegetarian, with a roasted garlicky kick. While maybe not the last part, but you get my point. A sandwich like this is what makes me fall in love with our CSA box all over again. Never in a million years would I have purchased carrots and cauliflower, chopped them up, and added them to a sandwich without being forced to come up with creative ways to use every last bit of those veggies in my fridge. I’m hoping we can find a similar program when we move because life would be so much more boring without it!
Before assembling the sandwiches, I also roasted a few cloves of garlic to give these just a little something special. Roasting garlic is about as easy as it gets–just cut off the tops, drizzle with olive oil, wrap in aluminum foil, and bake in the oven for about 20 minutes. It will also keep in the fridge for about a week if you want to just roast the entire head while you’re at it–I would have, but I only had 3 precious cloves left. Time to go to the grocery store I guess!
Doesn’t all that garlic get you a little giddy? Of course, I usually eat half of the raw garlic I chop for every meal so maybe that’s just me!
And as always, use your favorite hummus for the sandwich–plain, sun dried tomato, garlic…
Hummus Veggie Sandwich
Makes 1 sandwich
Ingredients:
3 cloves garlic
2 slices bread, lightly toasted
1 piece lettuce
1/4 cup cauliflower, chopped
1 small carrot, chopped
2-4 slices red onion
1 tablespoon hummus
Olive oil
Steps:
Pre-heat oven to 450 degrees.
While the oven heats up, cut the tips of of the garlic then drizzle with a little olive oil. Wrap in aluminum foil then bake until browned and soft, about 20 minutes.
Spread hummus evenly on both sides of bread. Carefully remove garlic cloves from the aluminum foil and smash onto one side of the bread.
Top with cauliflower, carrots, red onion, and lettuce, and enjoy!
Time: 30 minutes
