Cooking Instructions
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Step 1
Place the
Bread (2 slices)
and
Toasted Sliced Almonds (20 g)
into the bowl of a food processor. Process until finely ground, 15-20 seconds.
Step 2
Add in the
Jarred Roasted Red Peppers (420 mL)
,
Tomato (1)
,
Olive Oil (30 mL)
,
Sherry Vinegar (22 mL)
,
Garlic (2 cloves)
,
Cayenne Pepper (as needed)
,
Coarse Salt (8 g)
, and
Freshly Ground Black Pepper (as needed)
, and process until it reaches a consistency of mayonnaise, 25-30 seconds.
Step 3
Taste for seasoning and add if necessary.
Step 4
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)
Step 5
Place the
Red Cabbage (120 g)
,
Green Cabbage (360 mL)
,
Carrots (150 g)
,
Vegan Mayonnaise (45 g)
,
Dijon Mustard (15 g)
,
Sherry Vinegar (5 mL)
,
Celery Seeds (1 g)
, and
Freshly Ground Black Pepper (as needed)
in a bowl and gently stir to combine. Set aside.
Step 6
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).
Step 7
Heat 1 tablespoon of
Olive Oil (30 mL)
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.
Step 8
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.
Step 9
Repeat the same process for the second sandwich.
Step 10
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).
Step 11
Using a serrated knife cut each sandwich into two pieces. Serve it with the leftover coleslaw on the side.
