Cauliflower Steak Sandwich with Romesco Sauce

Place the Bread (2 slices) and Toasted Sliced Almonds (3 Tbsp) into the bowl of a food processor. Process until finely ground, 15-20 seconds.

Add in the Jarred Roasted Red Peppers (420 mL), Tomato (1), Olive Oil (2 Tbsp), Sherry Vinegar (1 1/2 Tbsp), Garlic (2 cloves), Cayenne Pepper (1/4 tsp), Coarse Salt (1 tsp), and Freshly Ground Black Pepper (1/4 tsp), and process until it reaches a consistency of mayonnaise, 25-30 seconds.

Taste for seasoning and add if necessary.

Place it in a jar, close it with a lid, and set it aside. (if you are making this in advance, keep it in the fridge)

Place the Red Cabbage (120 g), Green Cabbage (360 mL), Carrots (150 g), Vegan Mayonnaise (3 Tbsp), Dijon Mustard (1 Tbsp), Sherry Vinegar (1 tsp), Celery Seeds (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp) in a bowl and gently stir to combine. Set aside.

Place the Cauliflower (1) stem side down, on a cutting board. Cut it into 3/4-inch thick “steaks”. Discard the ends. You should have 4 steaks (slices).

Heat 1 tablespoon of Olive Oil (2 Tbsp) in a large skillet in medium heat. Once the oil is hot, add in 1 clove of Garlic (2 cloves) and stir for 15-20 seconds.

Transfer 2 of the cauliflower steaks into the skillet and cook 8-10 minutes on each side. Once cooked, place them on a plate lined with paper towels. Repeat the same process for the other 2 steaks using the leftover olive oil and garlic.

Repeat the same process for the second sandwich.

Cut the Ciabatta Bread (2 loaves) lengthwise. Spread 2-3 tablespoons of romesco sauce on each half. Place a cauliflower steak (and florets to fill in – for a visual, watch the video) on the bottom half. Top the steaks off with 3-4 tablespoons of coleslaw and some Arugula (20 g) Press top half over the bottom. I highly recommend grilling it for a few minutes (5-6 minutes in 325 degrees).

Using a serrated knife cut each sandwich into two pieces. Serve it with the leftover coleslaw on the side.