Cauliflower Cheese Sandwich Recipe – Easy Indian Street Food Toast

Last Updated on 4 months by Neha Deshmukh

Cauliflower Cheese Sandwich Recipe – Easy Indian Street Food Toast

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, tasty snacks. And let me tell you, this Cauliflower Cheese Sandwich is a total winner. It’s a little bit of Indian street food magic, right in your kitchen! I first made this when I was craving something comforting and a little different, and it’s been a family favorite ever since. It’s surprisingly easy to whip up, and honestly, it’s way better than anything you’d get pre-made.

Why You’ll Love This Recipe

This isn’t your average cheese sandwich. We’re talking a flavorful, spiced cauliflower filling, a zingy kick from green chutney, and perfectly toasted bread. It’s a fantastic way to sneak in some veggies, and it’s seriously satisfying. Plus, it’s ready in under 40 minutes – perfect for a quick lunch, after-school snack, or even a light dinner.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 12 bread slices
• 2 cups finely chopped cauliflower
• 1 onion, finely chopped
• 2 tbsp chopped garlic
• ½ cup capsicum, chopped
• 1 tbsp chili sauce
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ½ cup grated cheese (more for sprinkling!)
• 1 tbsp oil
• Salt as needed
• Butter, to taste
• ½ cup Green chutney

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Green Chutney: This is key to that authentic Indian flavor. You can use store-bought, but homemade is always best! I love adding a little ginger to mine.
• Chili Powders: I like to use a blend of Kashmiri chili powder for color and a little bit of regular red chili powder for heat. Feel free to adjust to your liking.
• Cheese: Traditionally, you’d find this made with a local Indian cheese, but cheddar, mozzarella, or even a mix works beautifully. My kids actually prefer a little bit of processed cheese in the mix – don’t judge!
• Cauliflower: Make sure it’s chopped finely so it cooks evenly and blends well with the spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the chopped onions and garlic and sauté until they turn translucent and fragrant – about 3-5 minutes.
2. Add the chopped capsicum and cook for another minute or so, until it starts to soften.
3. Now, blanch the cauliflower in hot water for about 5 minutes. This helps it cook faster and become more tender. Drain it well and add it to the pan with the onions and capsicum.
4. Time for the spices! Add the red chili sauce, red chili powder, turmeric powder, and salt. Mix everything well and cook for 5-7 minutes, stirring occasionally, until the cauliflower is cooked through and the flavors have melded.
5. Butter one side of each bread slice. On the other side, spread a generous layer of green chutney.
6. Spoon the cauliflower filling onto the chutney-covered bread slices. Sprinkle a good amount of grated cheese over the filling.
7. Top with another bread slice, buttered side up.
8. Toast the sandwich on a medium-heated griddle or in a sandwich maker until golden brown and the cheese is melted and bubbly – about 3-4 minutes per side.
9. Repeat with the remaining slices. Cut diagonally and serve warm.

Expert Tips

• Don’t overcrowd the pan when cooking the cauliflower mixture. Work in batches if needed.
• For extra crispy sandwiches, use a little more butter!
• Press down gently on the sandwich while toasting to ensure even cooking.

Variations

• Vegan Adaptation: Swap the butter for vegan butter or oil, use vegan cheese, and ensure your green chutney is vegan-friendly (some contain yogurt).
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread! There are some really good options available these days.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
  • Medium: Stick to the 1 tsp of red chili powder.
  • Spicy: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.
• Festival Adaptation: This makes a fantastic quick snack for festivals like Janmashtami or Ganesh Chaturthi. It’s easy to make in larger batches for guests!

Serving Suggestions

These sandwiches are amazing on their own, but they also pair well with:

• A side of raita (yogurt dip)
• A simple tomato soup
• A cup of masala chai

Storage Instructions

Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or on a griddle to restore crispness. You can also store the cauliflower filling separately for up to 3 days.

FAQs

What type of bread works best for this sandwich?

White bread is classic, but whole wheat, multigrain, or even brioche all work beautifully. It really comes down to personal preference!

Can I make the cauliflower filling ahead of time?

Absolutely! You can make the filling up to 3 days in advance and store it in the refrigerator. Just reheat it before assembling the sandwiches.

What is a good substitute for green chutney?

If you can’t find green chutney, you can use a mix of cilantro, mint, green chilies, ginger, and a squeeze of lemon juice, blended into a paste.

Can I bake this sandwich instead of toasting it?

Yes, you can! Bake at 180°C (350°F) for about 10-12 minutes, or until golden brown and the cheese is melted.

How can I adjust the spice level of this sandwich?

As mentioned in the variations, adjust the amount of red chili powder to control the heat.

Is this sandwich suitable for kids?

Definitely! You can reduce or omit the chili powder to make it kid-friendly. My little ones love this sandwich!

Enjoy! I hope you love this Cauliflower Cheese Sandwich as much as my family does. Let me know in the comments if you try it, and what you think!