Ingredients
- 6 slices of arnold Buttermilk bread
- 2 cups small cauliflower florets
- 2 tbsp. olive oil
- 3 tbsp. chopped fresh mint
- 1/2 cup plain Greek yogurt
- 1/3 cup chopped olives
- 1/4 cup chopped walnuts
- 2 tbsp. finely chopped red onion
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp salt, divided
- 1 tsp freshly ground black pepper, divided
- Salt and pepper to taste
Instructions
- Preheat the oven to 450ºF.
- Toss the cauliflower with the olive oil and 1/2 teaspoon each of salt and pepper.
- Spread onto a foil lined backing sheet.
- Roast for 20-30 minutes, until lightly charred and tender. Let cool slightly.
- Meanwhile, in a large bowl, stir together all remaining ingredients. Cover, and set aside.
- Combine the cooked cauliflower and yogurt mixture and toss to coat.
- Spoon even amounts onto half of the bread slices, and top with remaining slices of bread.
- 6 slices of arnold Buttermilk bread Buttermilk
- 2 cups small cauliflower florets
- 2 tbsp. olive oil
- 3 tbsp. chopped fresh mint
- 1/2 cup plain Greek yogurt
- 1/3 cup chopped olives
- 1/4 cup chopped walnuts
- 2 tbsp. finely chopped red onion
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp salt, divided
- 1 tsp freshly ground black pepper, divided
- Salt and pepper to taste
- Preheat the oven to 450ºF.
- Toss the cauliflower with the olive oil and 1/2 teaspoon each of salt and pepper.
- Spread onto a foil lined backing sheet.
- Roast for 20-30 minutes, until lightly charred and tender. Let cool slightly.
- Meanwhile, in a large bowl, stir together all remaining ingredients. Cover, and set aside.
- Combine the cooked cauliflower and yogurt mixture and toss to coat.
- Spoon even amounts onto half of the bread slices, and top with remaining slices of bread.
