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Veggie Sub on a plate
Andrew Fowler

Veggie Sub

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 1 large cauliflower about 2 lb, cut into 1 1/2-inch florets
  • 2 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 2 medium carrots peeled into thin ribbons
  • 2 tbsp white wine vinegar
  • 2 tbsp water
  • 1 tsp granulated sugar
  • 6 oz feta crumbled
  • 1/2 cup plain Greek yogurt
  • 1 tsp finely grated lemon zest
  • 4 soft whole-wheat sub rolls 8 inches long

Method
 

  1. Heat oven to 425°F. Toss cauliflower with oil, 1/2 teaspoon salt, paprika and pepper, spread on a rimmed sheet pan and roast for 30 to 35 minutes, turning once, until tender with deeply browned edges.
  2. Meanwhile, toss carrot ribbons with vinegar, water, sugar and remaining salt in a bowl. Stand for 20 minutes, turning once, then drain thoroughly and blot lightly.
  3. Blend feta, yogurt and lemon zest in a small processor until thick and fairly smooth. Refrigerate while the cauliflower finishes roasting.
  4. Let roasted cauliflower cool for 5 minutes so visible steam subsides. Split the rolls and toast only their cut faces under the broiler for 1 to 2 minutes.
  5. Spread whipped feta along both cut faces. Divide cauliflower over the bottoms, pressing the florets gently into the spread, then add drained carrot ribbons.
  6. Close the rolls around the filling and cut across the middle. Serve one sub per person while the cauliflower is still warm and the pickled carrots are crisp.