Vegan Crispy Cauliflower Sandwich


  • 1 head of cauliflower
  • 1/8 cup of olive oil
  • 4 cups sliced spinach leaves or tender spinach
  • 2 cloves garlic
  • 4 ciabatta rolls (or crispy bread good similar)
  • quick romesco sauce:
  • ½ tza of almonds
  • 1 cup roasted red peppers, drained in jars
  • 1 tbsp red wine vinegar
  • ½ tbsp smoked paprika
  • 1 clove garlic, chopped
  • 2 tbsp olive oil
  • Preparation

    Trim the stem of the cauliflower, leaving the core intact, and cut into thin slices. If they fall apart, try slicing them a little thicker. It’s okay if they don’t stay intact, but they should have a flat side to crisp up.

    Add oil to skillet over medium-high heat. You want the oil to sizzle, so make sure it’s hot enough before you add the cauliflower. I do this by getting my hand wet and pouring some of the leftover water into the pan. If it dances in the oil, it’s hot enough.

    Add the cauliflower steaks and fry until really crisp and golden brown, about 3-5 minutes per side. Season each side with a pinch of salt and pepper, then remove from pan.

    Add spinach and garlic, season with salt and pepper, and cook until softened. Set aside.

    To assemble the sandwich: Generously brush romesco sauce on both sides of the ciabatta. Stack with cauliflower and vegetables.

    Prepare the Romesco Sauce:

    Chop the almonds in a food processor or high power blender Add the bell peppers, vinegar and garlic and process until you have a thick puree. Keep the engine running and slowly drizzle with olive oil. Season to taste with salt and pepper.

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