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.

Course Sandwich, Vegan

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings 2 large or 4 small sandwiches

Calories 897kcal

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).

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