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 (1 3/4 cups), Tomato (1), Olive Oil (2 Tbsp), Sherry Vinegar (1 1/2 Tbsp), Garlic (2 cloves), Cayenne Pepper (1/4 tsp), Coarse Salt (1/2 Tbsp), 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 (1 1/2 cups), Green Cabbage (1 1/2 cups), Carrot (1 cup), 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 (1 cup) 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.