Recipe: Summer Crispy Cauli Sammy


SUMMER IS ALMOST HERE. Apparently, June 21st is the official day of summer but that doesn't mean we're not excited to get things going. It's not quite time to abandon your oven yet either. This #150BunsofSummer recipe is super "set it and forget it"-style, so don't be afraid.


4 D’Italiano® Crustini Buns

2 cans of chickpeas

1/2 cup of olive oil

1/4 cup of tahini

4 lemons' juice

4 cloves of garlic

1 large/2 small

heads of cauliflower

Salt and pepper

1 avocado, sliced

1 pomegranate's seeds


1. Toss cauliflower florets with olive oil, salt and pepper in a baking pan and place in oven at 425°F. Cook for 20 minutes, until the cauliflower is soft inside, but crispy on the outside.

2.Combine chickpeas, tahini, garlic, lemon juice, salt and pepper in a food processor or blender.

3. Build sandwich with toasted D’Italiano® Crustini Buns, avocado, crispy cauliflower, a sprinkle of pomegranate seeds and a generous smear of hummus on the top


This post is partnership with #150BunsofSummer.