Vegan Cauliflower Sandwich
The BEST vegan sandwich! Crispy Cauliflower, Garlic Spinach, and Quick Romesco sauce. Roasted cauliflower steaks with romesco sauce and garlic spinach. A hearty and delicious cauliflower sandwich.
Game, set, match. I set out to create a sandwich that was 100% plant-based but savory, meaty, and flavorful enough that even the most die-hard skeptics would want to eat it.
Mission accomplished. This cauliflower sandwich is salty, crispy, garlicky– wow. Trust me when I say that you’ve never had a vegan sandwich like this before.
Cauliflower, I am not worthy. I bow to you for showing me your incredible versatility in everything from buffalo wings to creamy sauces to silky cauliflower soups. Seared perfectly on both sides, thick cauliflower steaks are the perfect meaty filling for this juicy sandwich.
If you’ve ever thought that cauliflower was a boring vegetable, make it like this and then prepare to be wowed. See below for tips and details, or scroll down for the full cauliflower sandwich recipe.
Cauliflower Sandwich Ingredients
In addition to the ingredients for the cauliflower sandwich, you’ll also make a quick romesco sauce for topping. This one is similar to my romesco sauce recipe but easier as you don’t have to toast the almonds first.
To make the romesco sauce, you’ll need roasted almonds, red wine vinegar, smoked paprika, garlic and olive oil. You’ll also need a jar of roasted red peppers, which you can find in the pickle aisle of most well-stocked grocery stores.
How to Make a Cauliflower Sandwich
Prep the Cauliflower
Trim the cauliflower stem, leaving the core intact, and cut into 1/4-inch slices.
Cook the Cauliflower
Add the oil to a cast iron pan over medium-high heat. Add the cauliflower steaks and let fry until really crisp and golden brown, about 3-5 minutes per side. Season each side with a sprinkle of salt and pepper, then remove from pan.
Make the Garlicky Spinach
Add the spinach and garlic, season with salt and pepper, and cook until just wilted. Set aside.
Make the Romesco Sauce
Add the almonds to the food processor or high-powered blender. Pulse until roughly chopped. Add peppers, vinegar, and garlic and process to a thick puree. Keep the motor running and slowly drizzle in olive oil. Season to taste with salt and pepper.
Assemble the Sandwich
Toast the bread, then liberally add the romesco sauce to each side. Top with the crispy cauliflower steaks and spinach.
Why this Recipe Works
Sandwich or not, I could fry up an entire head of cauliflower like this and eat it for all my meals. Such a good reminder that when you prepare vegetables right, you don’t need a lot of fuss to make them taste incredible.
What to pile on top of crispy cauliflower steaks? Sautéed garlicky greens, of course! Since your cast-iron pan is already hot and seasoned, why not throw in a handful or two of spinach leaves to top things off. So much better than boring romaine lettuce, and any excess garlic flavor soaks into the bun.
Quick romesco sauce is the final layer here, and it pairs beautifully with the crispy ciabatta bread, crispy cauliflower steaks, and garlicky spinach.
Enjoy these beauties for all your summer potlucks, picnics, and hangouts. Need a side dish to go with? My Grilled Sweet Potato salad with Roasted Jalapeno dressing should do just the trick.
More Cauliflower Recipes
- Crispy Air Fryer Cauliflower Tacos
- Easy Vegan Cauliflower Rice
- Roasted Cauliflower Pasta
- Roasted Cauliflower Pasta
- Air Fryer Cauliflower Wings
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Cauliflower Sandwich with Romesco Sauce
Ingredients
- 1 head cauliflower
- 1/8 cup olive oil, divided
- 4 cups torn spinach leaves or baby spinach
- 2 cloves garlic
- 4 ciabatta rolls, toasted (or similar good, crusty bread)
Quick Romesco Sauce:
- 1/2 cup roasted almonds
- 1 cup roasted red peppers, drained if jarred
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- 1 garlic clove, roughly chopped
- 2 tablespoons olive oil
Instructions
Prep the cauliflower
- Trim the cauliflower stem, leaving the core intact, and cut into 1/4-inch slices. If they fall apart, try slicing them a little thicker. It's OK if they don't stay intact, but they need to have a "flat" side to crisp up.
- Add the cauliflower steaks and let fry until really crisp and golden brown, about 3-5 minutes per side. Season each side with a sprinkle of salt and pepper, then remove from pan.
- In the same hot pan, add in the spinach and garlic, season with salt and pepper, and cook until just wilted. Set aside.
Make the Romesco Sauce
- Rough chop almonds in a food processor or high-powered blender. Add peppers, vinegar, and garlic and process to a thick puree. Keep the motor running and slowly drizzle in olive oil. Season to taste with salt and pepper.
Assemble the cauliflower sandwich
- Liberally apply the romesco sauce to both sides of the ciabatta bread. Stack with cauliflower and greens.