Grilled Cauliflower Hummus Sandwich

  • Yield: Two sandwiches*


  • 1 large head cauliflower, cut into florets
  • 6 tablespoons olive oil, divided
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 yellow onion, thinly sliced
  • 3 1/2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 4 slices sourdough bread
  • 1 avocado, sliced
  • 1 cup arugula (not packed)
  • 2 tablespoons vegan buttery spread


  1. Preheat oven to 425 degrees F.
  2. Toss cauliflower with 2 tablespoons olive oil, salt and pepper. Roast cauliflower for 30 minutes, flipping over halfway through.
  3. In the meantime, heat 2 tablespoons olive oil over medium-low heat in a small to medium saucepan. Add onion and cook, stirring every 3-5 minutes or so, for about 30-45 minutes, or until onions have browned and caramelized. Feel free to deglaze the pan with a little white wine or vinegar to add more flavor.
  4. Add roasted cauliflower, tahini, lemon juice, garlic, 2 tablespoons olive oil and salt to a food processor and pulse until smooth and creamy.
  5. Spread cauliflower hummus on both sides of bread. Top one side of bread with caramelized onions, avocado slices and arugula. Repeat with the other sandwich
  6. Heat buttery spread over medium-low heat in a large saucepan and transfer sandwiches to the saucepan to cover and cook for 3-5 minutes on both sides, or until golden brown. Serve immediately.


* Makes approx 2 cups cauliflower hummus