1teaspoonsalt ½ teaspoon smoked paprika ¼ teaspoon black pepper
WET MIX
2tablespoonsunsweetened nondairy milk30 ml
1tablespoonnot-too-hot vinegar-based hot sauce such as Texas Pete or Louisiana Hot Sauce15 ml
SPICY MAYO
¼cupvegan mayo or Cashew Sour Cream60 g, page 22, from Kathy's cookbook
11/2teaspoonsgarlic7 ml
inTabasco or the hot sauce your used the wet mix
½teaspoonDijon mustard
Instructions
Preheat the oven to 350°F (177°C).
Spray a large sheet pan with oil (**or line with parchment paper). Set aside.
Combine the dry mix ingredients in a small mixing bowl and the wet ones in a separate bowl.
Toss the cauliflower florets in the wet mixture then transfer to the dry mixture and coat well. Spread the florets on the sheet pan and roast for 20 to 30 minutes, turning every 10 minutes. Cook until the cauliflower is tender and is easily pierced with a fork. While the cauliflower roasts, mix the mayo ingredients together.
If the French bread is fresh there is no need to toast it, but if it’s getting dry, go ahead and toast it.
Spread a thick layer of the spicy mayo (**use mustard or tofu sour cream) on both sides of the bread, then layer with the cooked cauliflower.
You can top with more hot sauce, lettuce and tomato.
Notes
These are addictive. Make a double batch and freeze some for another time. Just reheat in a 350°F (177°C) oven until warm.