Instructions

1. 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.
2. 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.
3. 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.
4. Add in the spinach and garlic, season with salt and pepper and let cook until just wilted. Set aside.
5. To assemble the sandwich: liberally apply romesco sauce to both sides of the ciabatta bread. Stack with cauliflower and greens.
6. Make the Romesco Sauce:
7. 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.