Cauliflower Steak Sandwich With Romesco Sauce
[Vegan]

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.