Vegan Cauliflower Steak Sandwich w/ Romesco Sauce

Lightly toast the Bread (2 slices) and cut into cubes. Slice Tomato (1) and mince the Garlic (2 cloves) .

Place the bread and Toasted Sliced Almonds (3 Tbsp) into the bowl of a food processor. Process until finely ground, 15 to 20 seconds.

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) .

Thinly slice the Red Cabbage (1 1/2 cups) , Green Cabbage (1 1/2 cups) and Carrots (1 cup) .

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.

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 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.

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 loaves) 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.