Garlicky cauliflower steaks are smothered in tangy Romesco tomato sauce and topped with a dollop of creamy cole slaw in these "steak" sandwiches. To say that they're hearty and flavorful would be an understatement. We guarantee you'll have one of those moments where you're so satisfied and full, but are dying to go back in time just so you can relive eating this sandwich. Try it and you'll see this is not a dramatization.

Cauliflower Steak Sandwich With Romesco Sauce [Vegan]

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Ingredients

For the Romesco Sauce:

  • 2 slices white sandwich bread, crust removed, lightly toasted, cut into cubes
  • 3 tablespoons sliced almonds, lightly toasted
  • 1 3/4 cups jarred roasted red peppers
  • 1 small ripe tomato, cut into slices
  • 2 tablespoons olive oil
  • 1 1/2 tablespoon sherry vinegar
  • 2 garlic cloves, peeled and minced
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper, freshly ground

 For the Vegan Cole Slaw:

  • 1 1/2 cup red cabbage, thinly sliced
  • 1 1/2 cup of green cabbage, thinly sliced
  • 1 cup carrots, shredded
  • 3 tablespoons vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon black pepper, freshly ground

For the Sandwich:

  • 1 medium-sized head of cauliflower, washed and dried
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and minced
  • 2 loaves ciabatta bread
  • 1 cup arugula, washed and dried
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Preparation

To Make the Romesco Sauce:

  1. Place the bread and almonds into a food processor and process until finely ground, about 15-20 seconds. Add in the peppers, tomato, olive oil, vinegar, garlic, cayenne pepper, salt, and pepper and process until it reaches a mayonnaise-like consistency, about 25-30 seconds. Taste and add seasoning if necessary. Place in a jar with a lid and set aside.

To Make the Coleslaw:

  1. Place all ingredients in a bowl and gently stir to combine. Set aside.
  2. Place the cauliflower, stem side down, on a cutting board. Cut it into 3/4-inch thick “steaks”. Discard the ends. You should have 4 steaks.
  3. Heat 1 tablespoon of olive oil in a large skillet in medium heat. Once the oil is hot, add in 1 clove of minced garlic and stir for 15-20 seconds.
  4. Transfer 2 of the cauliflower steaks into the skillet and cook 8-10 minutes on each side. Once cooked, place them on a plate lined with paper towels. Repeat the same process for the other 2 steaks using the leftover olive oil and garlic.

To Assemble the Sandwich:

  1. Cut the ciabatta bread lengthwise. Spread 2-3 tablespoons of romesco sauce on each half. Place a cauliflower steak on the bottom half. Top the steaks off with 3-4 tablespoons of coleslaw and some arugula. Press top half over the bottom.
  2. Repeat the same process for the second sandwich.
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