Butter-Poached Cauliflower Rolls

It’s the seaside picnic, the summer love, the cold beer, the chips, the salty air, and the briny, buttery goodness wrapped up in a warm, toasted bun. Cauliflower happily takes on all the classic lobster roll flavors for every backyard celebration.

MAKES 6 SANDWICH ROLLS

Photo credit: Erin Scott

• Ingredient Info

  Celery leaves add delicate flavor and electric green color. Make sure to buy a whole bunch, not precut celery sticks, and look for the leaves on the inner stalks.

  Lettuce leaves are not required and do make for a slightly messy sandwich experience but they add freshness and texture that I really enjoy. I also think a little mess is a part of the fun.

• Butcher Tip

  Cut the cauliflower into small bite-size pieces. Large florets won’t fit neatly into the bun.

• Reheating Leftovers

  You don’t need to make all the rolls at once. To reheat leftover filling: Melt 1 tablespoon butter over medium-high heat in a nonstick or stainless steel skillet. Stir in the cauliflower mixture and cook, stirring occasionally, until warmed through., 3 to 5 minutes. Taste and add salt if needed.

Ingredients

1 cup water

½ cup whole milk

2 packed teaspoons minced garlic

8 tablespoons unsalted butter

1 large head of cauliflower (2 pounds), florets cut into small bite-size pieces (about 7 cups)

¾ teaspoon fine sea salt, plus more to taste

1 to 2 celery ribs with leaves attached, 1/8-inch diced (1/2 cup), leaves chopped (2 tablespoons)

freshly ground black pepper

2 large lemons, 1 squeezed to yield at least 2 tablespoons juice), 1 cut into at least 6 wedges for serving

2 teaspoons packed chopped fresh dill (or chives)

6 top-cut brioche-style hot dog buns

6 large butter lettuce leaves (optional)

Potato chips (or fries), for servving

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Directions

1. Poach the cauliflower. Bring the water, milk, garlic, and butter to a gentle simmer in a medium saucepan over medium heat. Immediately stir in the cauliflower and ¾ teaspoon salt. Adjust the heat as needed to maintain a steady, but low, boil, and cook, stirring occasionally, until the cauliflower is tender but not overly soft or falling apart, 6 to 8 minutes. Drain immediately.

2. Prepare the filling. Heat 2 tablespoons of butter in a medium nonstick skillet over medium-high heat until it foams. Stir in the diced celery, then the poached cauliflower, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the cauliflower is well coated and hot, about 2 minutes. Turn off the heat and stir in the lemon juice and dill (or chives). Adjust salt to taste. Transfer the cauliflower mixture to a bowl and wipe the skillet clean.

3. Toast the rolls. Heat the remaining 3 tablespoons of butter in the skillet over medium heat until it sizzles. (To toast fewer rolls, use at least 1 tablespoon of butter for every 2 rolls.) Place the rolls in the pan on their outsides and cook until golden brown, about 2 minutes per side. Place the rolls cut side up on individual plates or a platter for serving. Line each roll with a piece of lettuce (if using), and add the filling—about ½ cup per roll. Top with celery leaves and more dill (or chives) and a few twists of pepper. Serve with lemon wedges and crunchy potato chips or fries alongside.