Description
These Romesco Cauliflower Sandwiches are a hearty and healthy main dish perfect for lunch or a weeknight dinner. Featuring roasted cauliflower slabs, fresh salad greens, tangy almond milk Romesco sauce, and crusty ciabatta or sourdough bread, this recipe balances smoky, creamy, and fresh flavors for a satisfying vegetarian sandwich option.
Ingredients
Cauliflower and Sandwich Ingredients
- 1 small head of cauliflower
- 8 slices of ciabatta or sourdough bread
- Handful of salad greens
- Several pieces of thinly sliced red onion
- 2 tomatoes, sliced and seasoned with sea salt and pepper
- ¼ cup fresh parsley
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
Almond Milk Romesco Sauce
- 1 tomato, halved and cored
- 1 roasted red pepper, fresh or from a jar
- ¼ cup toasted almonds
- 2 garlic cloves
- ¼ cup extra virgin olive oil
- 2 tablespoons Almond Breeze Almondmilk Original Unsweetened
- 1 tablespoon red wine vinegar
- ⅛ teaspoon red pepper flakes
- Sea salt and freshly ground black pepper
Instructions
- Roast the Cauliflower: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper. Slice the cauliflower into ½-inch thick slabs and arrange them on the prepared baking sheet. Drizzle with extra-virgin olive oil and season with pinches of sea salt and freshly ground black pepper. Roast in the oven for 30 to 35 minutes, or until the cauliflower is tender in the middle and golden around the edges.
- Make the Romesco Sauce: While the cauliflower roasts, combine the halved and cored tomato, roasted red pepper, toasted almonds, garlic cloves, extra virgin olive oil, almond milk, red wine vinegar, red pepper flakes, and a pinch of sea salt and freshly ground black pepper in a blender. Blend until smooth. Taste and adjust the seasoning as needed.
- Assemble the Sandwiches: To build the sandwiches, spread a generous amount of the Romesco sauce on each slice of bread. Layer salad greens, thinly sliced red onions, seasoned tomato slices, roasted cauliflower slabs, and a few sprigs of fresh parsley. Top with the remaining bread slices and serve immediately, optionally accompanied by a simple green salad.
Notes
- Use sturdy bread like ciabatta or sourdough to hold the roasted cauliflower and sauce without becoming soggy.
- Roast the cauliflower until golden and slightly crispy on the edges for the best texture.
- The Romesco sauce can be made ahead and stored refrigerated for up to 3 days.
- For a spicier kick, increase the red pepper flakes in the sauce slightly.
- Toast the almonds before blending to bring out their flavor.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main dish
- Method: Baking
- Cuisine: Mediterranean