Cooking Instructions
1.
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.
2.
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 tsp)
, and
Freshly Ground Black Pepper (1/4 tsp)
, and process until it reaches a consistency of mayonnaise, 25-30 seconds.
3.
Taste for seasoning and add if necessary.
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)
5.
Place the
Red Cabbage (1 1/2 cups)
,
Green Cabbage (1 1/2 cups)
,
Carrots (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.
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).
7.
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.
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.
9.
Repeat the same process for the second sandwich.
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 (1 cup)
Press top half over the bottom. I highly recommend grilling it for a few minutes (5-6 minutes in 325 degrees).
11.
Using a serrated knife cut each sandwich into two pieces. Serve it with the leftover coleslaw on the side.
