For football games or Mardi Gras, try these gluten-free mini sandwiches, a super-tasty take on New Orleans’ famous sandwich. The irresistible muffaletta spread made with cauliflower, olives and fresh oregano.
Special Diets:
Ingredients
Method
Bring a pot of water to a boil, add cauliflower, reduce heat to medium-low and simmer until very tender, about 10 minutes.
Drain, rinse well and drain again.
In a food processor, puree cauliflower, olives and reserved brine, oil, oregano, celery and garlic, stirring often, to make a slightly chunky spread.
Spoon a generous 2 tablespoons onto one side of each piece of bread.
Top half of the bread with salami and then sandwich bread together.
Cut into quarters and serve. (Reserve remaining cauliflower spread for another use.)
Nutritional Info
Serving Size
1/2 sandwich
Calories
120
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.