Crispbread with Caramelised Cauliflower, Roasted Hazelnuts and Pickled Beet

A well-made sandwich is a beloved lunch dish. And if you think outside the classic ham-and-cheese and chicken salad box for lunch, you can easily produce some amazing vegetarian open sandwiches.

This awesome recipe focuses on the incredible abilities of cauliflower. It’s truly amazing what this vegetable can achieve when it’s slow cooked.

Approx. 4 servings


1 small cauliflower
Oil, salt, pepper and lemon juice
Hazelnuts, roasted and peeled
1 beet (like red, golden or Chioggia)
1 dl apple cider vinegar
1 dl sugar
1 dl water
A bit of salt
Fresh herb (like watercress or chervil)
(Plant-based) butter
Hey Planet Crispbread


Preheat the oven to 150 degrees celsius. Cut the cauliflower into thick slices, and coat with oil, salt, pepper and lemon juice. Bake for 1 hour, or until the cauliflower is caramelised and tender like butter.

Peel the beet and cut it into thin slices with a mandoline slicer or a sharp knife. Place the slices in a glass. Bring the vinegar, sugar and water to a boil and pour it on top of the beet slices. Store the glass in the fridge. You can use the pickled beets after 10 minutes or 10 days.

Butter the crispbreads and place salad, cauliflower and beets on top. Garnish with herbs.

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