Cauliflower Sandwich with Romesco Sauce
Scale
Ingredients
- 1 head cauliflower
- 1/8 cup olive oil, divided
- 4 cups torn spinach leaves or baby spinach
- 2 cloves garlic
- 4 ciabatta rolls (or similar good, crusty bread)
- Quick Romesco Sauce:
- 1/2 cup almonds
- 1 cup roasted red peppers, drained if jarred
- 1 tbsp. red wine vinegar
- 1/2 tsp. smoked paprika
- 1 garlic clove, roughly chopped
- 2 tbsp. olive oil
Instructions
- 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 oil to a cast iron pan over medium-high heat. You want the oil to sizzle so make sure it’s hot enough before you add your cauliflower. I do this by wetting my hand and shaking some excess water into the skillet. If it dances in the oil, it’s hot enough.
- 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.
- Add in the spinach and garlic, season with salt and pepper and let cook until just wilted. Set aside.
- To assemble the sandwich: liberally apply romesco sauce to both sides of the ciabatta bread. Stack with cauliflower and greens.
- 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.
Notes
To get a really good crust on the cauliflower, I recommend using a cast-iron pan. Non-stick pans won’t get the same crispy exterior. The good news? Cast iron pans are cheap! I use mine just about every single day and can’t say enough good things about it.
Find it online: https://www.delishknowledge.com/vegan-cauliflower-sandwich/
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