Cauliflower and romesco sauce ciabatta
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.
- 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.
Calories: 1029kcalCarbohydrates: 71gProtein: 18gFat: 77gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 54gTrans Fat: 1gSodium: 601mgPotassium: 818mgFiber: 9gSugar: 8gVitamin A: 3639IUVitamin C: 218mgCalcium: 93mgIron: 2mg