Lightly toast the Bread (2 slice) and cut into cubes. Slice Tomato (1) and mince the Garlic (2 clove).
Place the bread and Toasted Sliced Almonds (3 tablespoon) into the bowl of a food processor. Process until finely ground, 15 to 20 seconds.
Add Jarred Roasted Red Peppers (1 3/4 cup), sliced tomato, Olive Oil (2 tablespoon), Sherry Vinegar (1 1/2 tablespoon), minced garlic, Cayenne Pepper (1/4 teaspoon), Coarse Salt (1 1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon).
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.
Thinly slice the Red Cabbage (1 1/2 cup), Green Cabbage (1 1/2 cup) and Carrot (1 cup).
In a bowl, gently stir to combine the sliced vegetables, Vegenaise (3 tablespoon), Dijon Mustard (1 tablespoon), Sherry Vinegar (1 teaspoon), Celery Seeds (1/2 teaspoon), and freshly ground Ground Black Pepper (1/4 teaspoon). Set coleslaw aside.
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.
Heat Olive Oil (2 tablespoon) 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.
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).
Cut the Ciabatta Bread (2 loaf) lengthwise. Spread 2-3 tablespoons of romesco sauce on each half.
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.
Using a serrated knife cut each sandwich into two pieces. Serve it with the leftover coleslaw on the side and enjoy!