Cauliflower paste:

Ingredients for 4 sandwiches:

• 1 Cauliflower - around 850g (just the florets)

• 100g mayonnaise

• 1 tablespoon (15ml) white wine vinegar

• ½ teaspoon smoked sweet paprika

• ½ teaspoon chilli powder

• 1 pinch black pepper

• 1 big pinch salt

Red pepper salsa:

• Red peppers
• 1 tablespoon (15ml) balsamic vinegar
• 3-4 tablespoons (50-60ml) olive oil
• 1 teaspoon brown sugar
• pinch of black pepper
• pinch of salt
• bunch of dill, chopped

 Additionally:

• 30-40 leaves baby spinach
• 4 baguettes around 20cm each

METHOD

• Put the cauliflower florets in a pan with water and a pinch of salt and boil for 12 minutes. After 12 minutes, drain the florets, and leave to cool.
• Using a kitchen towel, squeeze any excess water from the cauliflower.
• Using a fork, crush the florets (you can also blend them if you are looking for a smoother consistency).
• Add remaining ingredients, mix well and the cauliflower paste is done (you can adjust the taste with more chilli, salt, pepper - as you like).
• Slice the pepper into fine julienne strips
• Heat the oil in a frying pan or wok, and when hot, add the pepper and fry, stirring frequently, for about 3 minutes.
• After 3 minutes, reduce the heat to medium. Add salt, pepper, sugar and balsamic vinegar, mix and continue to cook gently for 1 more minute.
• Finally add the dill and mix
• Slice the baguettes longitudinally, spread 1 tablespoon of mayo on the bottom half and spread a single layer of spinach leaves over that. Then spoon on a generous portion of the cauliflower paste, followed by a big spoonful of the red pepper salsa, and finally decorate with dill.

Sandwiches are ready, enjoy!

You can store the cauliflower paste for 3-4 days in the fridge.