The pickled cauliflower can be kept refrigerated for a week. The pickling liquid for the cauliflower mimics a traditional Iraqi Amba sauce in its flavor profile. This recipe can also work as a large sandwich. You can make this meal vegan by omitting the feta cheese and replacing the tzatziki with tahini sauce.
Ingredients
Directions
- For the pickled cauliflower, separate the cauliflower head into small florets. Bring vinegar, 1 ½ cups of water, sugar, turmeric, coriander, cumin, salt, garlic, and pepper flakes, to a simmer. Place the cauliflower in the hot liquid, remove from the heat, and allow it to cool down to room temperature for 1 hour. Transfer the cauliflower and the pickling liquid into a sealed container and keep refrigerated until ready to use.
- For the tomato feta salad, slice the grape tomatoes in half. Fine dice the cucumber and slice some of the cucumber for the slider and dice red onion. In a bowl, mix together the tomatoes, cucumber, onion, olive oil, and lemon juice. Season the salad with za’atar and salt. Add crumbled feta and mix.
- For assembly, toast the buns, fry the eggplant and cut to fit the slider bun. Spread hummus on both sides of the bun. Place the eggplant on the bottom half of the bun, slice the egg and place on top of the eggplant, add sliced cucumber, top with pickled cauliflower, tzatziki sauce, and top bun. Place the tomato feta salad to the side and serve.
Ingredient availability varies by location*
