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Two Cauliflower Steak Sandwich with Romesco Sauce
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5 from 1 vote

Cauliflower Steak Sandwich with Romesco Sauce

A vegan Cauliflower Steak Sandwich with romesco sauce. Simply put, a head of cauliflower sliced into “steaks”, sauteed in a pan, placed on a sandwich bread smeared with homemade romesco sauce and coleslaw. This easy vegan sandwich recipe is a great sandwich if you are looking for something healthy and delicious.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Sandwich, Vegan
Cuisine: American
Servings: 4 2 large or 4 small sandwiches
Author: Aysegul Sanford

Ingredients

For The Romesco Sauce

  • 2 slices white sandwich bread crust removed – lightly toasted and 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 cloves of garlic peeled and minced
  • 1/4 teaspoon cayenne pepper or more, if you like it hot
  • 1 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper freshly ground

For The Vegan Coleslaw

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

For The Cauliflower Steak Sandwich

  • 1 medium-size head of cauliflower washed and dried
  • 2 tablespoons olive oil
  • 2 cloves of garlic peeled and minced
  • 2 loaves of ciabatta bread cut in half to make 4 small sandwiches
  • 1 cup of arugula washed and spin-dried

Instructions

To make the romesco sauce:

  • Place the bread and almonds into the bowl of a food processor. Process until finely ground, 15-20 seconds.
  • Add in the peppers, tomato, olive oil, vinegar, garlic, cayenne pepper, salt and pepper, and process until it reaches a consistency of mayonnaise, 25-30 seconds.
  • Taste for seasoning and add if necessary.
  • Place it in a jar, close it with a lid, and set it aside. (if you are making this in advance, keep it in the fridge.)

To make the coleslaw:

  • Place all ingredients in a bowl and gently stir to combine. Set aside.
  • 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 (slices).
  • 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.
  • 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.
  • Repeat the same process for the second sandwich.

To assemble:

  • Cut the ciabatta bread lengthwise. Spread 2-3 tablespoons of romesco sauce on each half. Place a cauliflower steak (and florets to fill in – for a visual, watch the video) on the bottom half. Top the steaks off with 3-4 tablespoons of coleslaw and some arugula. Press top half over the bottom.
  • Using a serrated knife cut each sandwich into two pieces. Serve it with the leftover coleslaw on the side.
  • Optional: I grilled my sandwiches using a George Forman grill. If you have one (or some other type of grill), I highly recommend grilling it for a few minutes (5-6 minutes in 325 degrees).

Nutrition

Calories: 897kcal | Carbohydrates: 134g | Protein: 28g | Fat: 29g | Saturated Fat: 4g | Sodium: 3060mg | Potassium: 931mg | Fiber: 11g | Sugar: 8g | Vitamin A: 6489IU | Vitamin C: 134mg | Calcium: 176mg | Iron: 3mg

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