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RECIPE
21 INGREDIENTS12 STEPS30MIN

Vegan Cauliflower Steak Sandwich w/ Romesco Sauce

5.0
1 Ratings

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My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
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If you have an electric grill, you can press them for a couple of minutes to warm them up. This step is an optional step, but if you have it I recommend not skipping it, as in my opinion, warming it up takes it to a whole other level.
30MIN
Total Time

FoolProofLiving

My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 slices
Bread , toasted
1 3/4 cups
Jarred Roasted Red Peppers
1
Small  Tomato
1/4 cup
1 1/2 Tbsp
Sherry Vinegar
4 cloves
1/4 tsp
Cayenne Pepper
1/2 Tbsp
1/4 tsp
Freshly Ground Black Pepper
1 1/2 cups
Red Cabbage
1 1/2 cups
Green Cabbage
1 cup
3 Tbsp
Vegenaise
1 Tbsp
Dijon Mustard
1 tsp
Sherry Vinegar
1/2 tsp
Celery Seeds
1
Medium  Cauliflower
2 loaves
Ciabatta Bread
1 cup

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Nutrition Per Serving

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CALORIES
892
FAT
28.6 g
PROTEIN
29.7 g
CARBS
142.8 g

Cooking Instructions

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Step 1
Lightly toast the Bread (2 slice) and cut into cubes. Slice Tomato (1) and mince the Garlic (2 clove).
Step 2
Place the bread and Toasted Sliced Almonds (3 tablespoon) into the bowl of a food processor. Process until finely ground, 15 to 20 seconds.
Step 3
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).
Step 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.
Step 5
Thinly slice the Red Cabbage (1 1/2 cup), Green Cabbage (1 1/2 cup) and Carrot (1 cup).
Step 6
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.
Step 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.
Step 8
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.
Step 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).
Step 10
Cut the Ciabatta Bread (2 loaf) lengthwise. Spread 2-3 tablespoons of romesco sauce on each half.
Step 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.
Step 12
Using a serrated knife cut each sandwich into two pieces. Serve it with the leftover coleslaw on the side and enjoy!

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Nutrition Per Serving
Calories
892
% Daily Value*
Fat
28.6 g
37%
Saturated Fat
2.5 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
142.8 g
52%
Fiber
16.5 g
59%
Sugars
17.5 g
--
Protein
29.7 g
59%
Sodium
2393.1 mg
104%
Vitamin D
--
--
Calcium
323.4 mg
25%
Iron
8.8 mg
49%
Potassium
997.3 mg
21%
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