I made two kinds of sliders for a party I recently hosted. These yummies with roasted, spiced cauliflower and lemony sauce, and Italian porchetta sliders. Would you believe that the cauliflower sliders were gone much sooner and I got many more rave reviews on them? Makes 24 sliders
- 2 heads of cauliflower
- about 2 T. olive oil
- 2 t. Ras El Hanout (Moroccan spice blend, substitute ground coriander)
- 2 and 1/2 t. cumin, divided
- 1 t. Kosher salt
- 1/2 t. black pepper
- 1 C. Vegan mayo (I buy it at Trader Joes- it’s made from canola oil and tastes the same)
- 1/4 C. Dijon mustard
- Juice of half a lemon
- Bunch of baby arugula or baby spinach
- Slider buns (many brands are naturally vegan, such as Franz)
Heat the oven to 400 degrees. Prepare the cauliflower. Remove florets from the core and slice into 1/2 inch thick, flat slices. Drizzle a little olive oil on two rimmed baking sheets and lay the slices out on the sheets. Drizzle the tops with more olive oil. Combine the Ras El Hanout with 2 t. of cumin, and sprinkle it over the cauliflower along with the salt and pepper. Roast the cauliflower for about 20 minutes, or until tender in the center and crisp on the edges. Remove the cauliflower slices to a cooling rack until you’re ready to assemble the sliders. You can serve this warm or at room temperature.
In a bowl, combine the mayo, the Dijon mustard, the lemon juice, and the remaining 1/2 t. cumin. Taste and add a little salt and pepper if needed.
To assemble the sliders, Place about 1 T. of the mayo mixture on the bottom bun, top with two or three cauliflower slices in one layer. Top with a small handful of arugula and the top slider bun. These can be assembled a few hours ahead of a party and covered with a clean dish towel until ready to serve.