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RECIPE
21 INGREDIENTS 12 STEPS 30min

Vegan Cauliflower Steak Sandwich w/ Romesco Sauce

5.0
1 Ratings
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.
Vegan Cauliflower Steak Sandwich w/ Romesco Sauce Recipe | SideChef
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.
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
http://www.foolproofliving.com
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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
http://www.foolproofliving.com
30min
Total Time
$5.85
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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
2 loaves
Ciabatta Bread
1 cup
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
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 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, Vegenaise (3 Tbsp) , Dijon Mustard (1 Tbsp) , Sherry Vinegar (1 tsp) , Celery Seeds (1/2 tsp) , and freshly ground 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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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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