Curried Roast Cauliflower Sandwich on Abbotts Gluten-Free Soy and Linseed Bread

• 2 slices Abbotts Bakery Gluten-Free Soy and Linseed Bread, toasted
• 2 tbsp Greek yoghurt (or dairy-free yoghurt for a GF/DF option)
• ½ tsp mango chutney
• 1 tbsp fresh coriander leaves, roughly chopped
• ¼ small cucumber, thinly sliced
• 1 small tomato, thinly sliced
• A handful of rocket leaves

For the Curried Roast Cauliflower

• 1 cup cauliflower florets (about 100 g)
• 1 tbsp olive oil
• ½ tsp ground cumin
• ¼ tsp ground turmeric
• ¼ tsp ground coriander
• Salt and pepper, to taste

1. Roast the Cauliflower: Preheat the oven to 200°C (180°C fan-forced). Toss cauliflower florets with olive oil, cumin, turmeric, coriander, salt, and pepper in a bowl until evenly coated. Spread on a baking tray and roast for 20-25 minutes, or until golden brown and tender. Let cool slightly.

2. Prepare the Bread: Toast the slices of Abbotts Gluten-Free Soy and Linseed Bread.

3. Make the Spread: Mix the Greek yoghurt with mango chutney in a small bowl to create a tangy spread.

4. Assemble the Sandwich: Spread the yoghurt mixture on one side of each slice of toasted bread. Layer the roasted cauliflower on one slice, followed by coriander leaves, cucumber slices, tomato slices, and rocket. Place the second slice of bread on top, yoghurt side down.

5. Serve: Slice in half and serve immediately. Enjoy the vibrant flavors of curried cauliflower paired with fresh vegetables.