Ingredients needed:
- 4 sandwich rolls, mini baguette or ciabatta
- 8 slices provolone cheese
- 4 oz mushrooms, sliced
- 2 cloves garlic, crushed and minced
- 1 large head cauliflower
- 1 yellow onion, sliced into long pieces
- 1 green bell pepper, sliced
- Himalayan salt
- Pepper
- 1/2 t chili powder
Turn the oven on to 475. Wash and dry the fresh produce. Cut the cauliflower in to bite size pieces. Place on a baking sheet, toss with olive oil, salt and pepper. Top with chili powder. Road until golden brown, and softened about 20 minutes.
Meanwhile, saute the onion and bell pepper in avocado or olive oil. Saute until the onion turns caramelized. At the mushrooms and salt a until soft, add the garlic and Sautee. Take off heat.
Once the cauliflower is roasted turn the heat off and toast the bread. Spread vegetarian mayonnaise or light mayo on both sides of the bread, top with provolone, melt the cheese. Top with cauliflower then the onion Bell pepper mix.
Serve warm with a nice salad.
Enjoy!
Meanwhile, saute the onion and bell pepper in avocado or olive oil. Saute until the onion turns caramelized. At the mushrooms and salt a until soft, add the garlic and Sautee. Take off heat.
Once the cauliflower is roasted turn the heat off and toast the bread. Spread vegetarian mayonnaise or light mayo on both sides of the bread, top with provolone, melt the cheese. Top with cauliflower then the onion Bell pepper mix.
Serve warm with a nice salad.
Enjoy!
Peace, Love + Light~
