Roasted potato cauliflower open sandwich with avocado yogurt chutney

roasted veg open sadwich with avacado cilantro green sauce

I love roasted cauliflower. Honestly, I think I can eat roasted cauliflower for a full meal by itself. The only problem when I roast them for some recipe is, I end up eating most of them from the baking tray and very little remains for the actual recipe 🙂 And that’s what happened when I roasted some cauliflower and potatoes yesterday to make aloo gobi. Luckily, RB was in mood for some salad and I was saved from having to serve only potatoes and few cauliflower in the name of aloo gobi 🙂

Today I noticed some ripe avocado and mint/cilantro in my refrigerator and sitting next to it was my bowl of roasted vegetables from yesterday. The first thing I thought was that I could make some frankies/ kathi rolls. But then, the fresh bread Rb got from a local bakery caught my eye.I tossed the roasted veggies in a hot pan to heat them and quickly made a thick creamy sauce to go with it. The result was this crispy, delicious, tasty sandwich! You and add/substitute any vegetable of your choice and serve them in a tortilla/ flatbread. I had the same thing with whole wheat naan later! One word – yummm!


For the toast:

  • 2 cups cauliflower florets
  • 2 cups cubed potatoes
  • 1 tsp chilli powder
  • 1/4 tsp cumin powder
  • 1/4 tandoori/chat masala
  • bread slices as needed
  • salt
  • oil
  • butter

For the chutney:

  • 1 small avocado
  • 2 tbsp thick yogurt/curd
  • 1/4 cup fresh mint leaves
  • 1/4 cup coriander leaves
  • 1 green chilli
  • 1 tsp lemon juice
  • salt as needed
  • a pinch of sugar


Blend all the ingredients for the sauce and set aside.

In a baking pan, throw in the potatoes and cauliflower florets and drizzle some oil, chilli powder, cumin powder, tandoori masala and bake for 45 minutes or so until they start getting brown here and there. Keep them a little crunchy. When done sprinkle some salt on them and set aside.

When ready to serve, Toast the bread slices in butter until they get nice and crispy. (I’ve tried these in flat breads / naan as well. They taste equally yummy!)

Spread the chutney on the toast and place some of the roasted veggies on them. Serve hot! (optional- sprinkle some chaat masala/ chilli powder before serving)

This entry was posted in SALADS , SNACKS & CHATS, SANDWICHES and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Roasted potato cauliflower open sandwich with avocado yogurt chutney

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s