Our take on the 'torta', the venerable Mexican street food sandwich, will take you south of the border in short order! Hand-held heaven awaits in the form of roasted cauliflower, creamy avocado, and crunchy harissa cabbage on a roll with Spanish rice on the side. Chef's tip: ripen hard avocados in 2-3 days by placing them in a paper bag alone or with a banana, apple, or tomato and close tightly.
Place cauliflower florets, 1 Tbsp. olive oil, torta seasoning blend, and a pinch of salt and pepper on prepared baking sheet and toss to coat evenly. Spread out on baking sheet and roast 30 minutes, turning halfway through to ensure even caramelization.
Prepare the Ingredients
Trim cucumbers and cut into ¼" slice. Zest lime, halve, and juice. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Stem, seed, and cut red bell pepper into ½" dice. Rinse corn under warm water if still frozen.
Make Harissa Slaw and Salad
Combine mayonnaise and harissa in a mixing bowl. Add red cabbage and toss until coated, then refrigerate. In a second mixing bowl, combine cucumber, corn, red bell pepper, 2 Tbsp. lime juice, 2 Tbsp. olive oil, lime zest, and salt and pepper to taste.
Make the Avocado Spread
Combine avocado, 1 Tbsp.lime juice, and a pinch of salt and pepper in a small bowl. Allow to sit at room temperature until ready to serve.
Warm the Buns
When cauliflower has 5 minutes left to cook, add buns to baking sheet to warm and crisp the bread.
Plate the Dish
Divide salad between two places. Slather insides of all toasted buns with avocado spread. Lay bottom bun on a plate. Layer on slightly cooled roasted cauliflower. Top with harissa slaw. Crown with top bun. Place on plates next to the salad.