This sandwich has been trending online for a while now – and for good reason – it is delicious! The almonds in the romesco sauce and the baked cauliflower steak produce a creaminess that is rare to find in vegan sandwiches, and the red peppers and rocket cut through it for a perfect balance.
I love this sandwich with ciabatta bread because it feels so substantial, but it would also work with good Turkish flat bread or in a wrap. You can also add more to it – maybe some crunchy coleslaw or pickled red cabbage.
If you are wondering what to do with the leftover romesco sauce, it works so well with most things. Pair it with more brassica vegetables or pasta for vegetarian meals. If you are a meat eater, it works really well with chicken and fish. Here is a popular recipe for cod and romesco sauce. The sauce will keep for a long time in the fridge but it also freezes really well if you want to keep it longer than a few weeks.
Cauliflower and romesco sauce ciabatta
- 1 460 g jar red peppers
- 80 g almonds
- 250 ml olive oil good quality extra virgin
- 1 tbsp sherry vinegar or red wine vinegar at a pinch
- 1 tsp paprika
- 1 cauliflower
- 1 tbsp olive oil for cooking
- handful rocket
- 1 ciabatta loaf
- Preheat the oven to 180 degrees Celsius.
- Break the leaves off the cauliflower and cut into 2.5 cm (1 inch) thick slices. Place on a baking tray and brush with olive oil and season with a little salt. Place in the oven and cook for 25 – 30 minutes.
- Meanwhile, blend the drained red peppers, almonds, olive oil, sherry vinegar and paprika until smooth.
- Once the cauliflower is ready, fill each ciabatta sandwich with a couple of tablespoons of romesco sauce. Place the cauliflower steak ontop and finish with some rocket leaves. Enjoy.