Cooking Instructions
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Step 1
Lightly toast the
Bread (2 slices)
and cut into cubes. Slice
Tomato (1)
and mince the
Garlic (2 cloves)
.
Step 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.
Step 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)
.
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 cups)
,
Green Cabbage (1 1/2 cups)
and
Carrots (1 cup)
.
Step 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.
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 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.
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 loaves)
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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