Cooking Instructions
1.
Lightly toast the
Bread (2 slices)
and cut into cubes. Slice
Tomato (1)
and mince the
Garlic (2 cloves)
.
2.
Place the bread and
Toasted Sliced Almonds (3 Tbsp)
into the bowl of a food processor. Process until finely ground, 15 to 20 seconds.
3.
Add
Jarred Roasted Red Peppers (1 3/4 cups)
, sliced tomato,
Olive Oil (2 Tbsp)
,
Sherry Vinegar (1 1/2 Tbsp)
, minced garlic,
Cayenne Pepper (1/4 tsp)
,
Coarse Salt (1/2 Tbsp)
and
Freshly Ground Black Pepper (1/4 tsp)
.
4.
Process until it reaches a consistency of mayonnaise, 25 to 30 seconds. Taste for seasoning. Place romesco in a container or jar and set aside.
5.
Thinly slice the
Red Cabbage (1 1/2 cups)
,
Green Cabbage (1 1/2 cups)
and
Carrots (1 cup)
.
6.
In a bowl, gently stir to combine the sliced vegetables,
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)
. Set coleslaw aside.
7.
Place the
Cauliflower (1)
stem side down, on a cutting board. Cut it into ¾-inch thick “steaks”. Discard the ends. You should have 4 steaks.
8.
Heat
Olive Oil (2 Tbsp)
in a large skillet in medium heat. Once the oil is hot, mince and add
Garlic (1 clove)
and stir for 15 to 20 seconds.
9.
Transfer 2 of the cauliflower steaks into the skillet and cook 8 to 10 minutes on each side. Once cooked, place them on a plate lined with paper towels. Repeat with more oil and minced
Garlic (1 clove)
.
10.
Cut the
Ciabatta Bread (2 loaves)
lengthwise. Spread 2-3 tablespoons of romesco sauce on each half.
11.
Place a cauliflower steak on the bottom half. Top the steaks off with 3 to 4 tablespoons of coleslaw and some
Arugula (1 cup)
. Press top half over the bottom. Repeat the same process for the second sandwich.
12.
Using a serrated knife cut each sandwich into two pieces. Serve it with the leftover coleslaw on the side and enjoy!