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cauliflower steaks with romesco sauce and rocket on ciabata bread

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.
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course, Snack
Cuisine Fusion
Servings 4 sandwiches
Calories 1029 kcal


  • 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
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