Open faced cauliflower “steak” sandwich, with raw hazelnut Romesco, arugula, olives, capers, and red pepper

August 17th 2013

Plant based eating has been anything but boring for me, it’s actually a fun new way to look at food composition. I blogged my cauliflower “steak” Oscar already and used that way of cooking cauliflower to be the highlight of this sandwich. Romesco is a traditional Spanish sauce, its tomato and garlic based and totally delicious, especially with cauliflower, so that was a no brainer. I picked up a delicious loaf of whole grain bread from Fleur de lis bakery at the Farmer’s market today, along with some spicy arugula! Easy to assemble, you can mix and match your favorites and I promise you won’t even miss the meat or cheese common on a traditional sandwich.
2 roasted cauliflower steaks recipe here:
½ cup arugula
4 tbsp Romesco sauce
¼ cup raw hazelnuts
¼ cup sundried tomatoes (fresh are good too)
2 tbsp. red wine vinegar
1 clove garlic
¼ cup water
½ tsp. red pepper flakes
Salt and pepper to taste
Blend ingredients, can be stored in a jar in the fridge for 1 week.
2 thick slices rustic bread, about the same width as the cauliflower
Toppins amount is based on how much you want to eat:
Sliced olives
Red pepper slices
The possibilities are endless!
Assemble sandwiches as you like, I like to put a small amount of sauce on the bread, add some arugula, roasted cauliflower, a bit more sauce, more arugula and top with toppins! Delicious take on sandwich, unconventionally delicious and healthy!