foolproofliving

To make the romesco sauce:
1 Place the bread and almonds into the bowl of a food processor. Process until finely ground, 15-20 seconds. 
2 Add in the peppers, tomato, olive oil, vinegar, garlic, cayenne pepper, salt and pepper, and process until it reaches a consistency of mayonnaise, 25-30 seconds. 
3 Taste for seasoning and add if necessary. 
4 Place it in a jar, close it with a lid, and set it aside. (if you are making this in advance, keep it in the fridge.)
To make the coleslaw:
1 Place all ingredients in a bowl and gently stir to combine. Set aside.
2 Place the cauliflower, stem side down, on a cutting board. Cut it into 3/4-inch thick “steaks”. Discard the ends. You should have 4 steaks (slices).
3 Heat 1 tablespoon of olive oil in a large skillet in medium heat. Once the oil is hot, add in 1 clove of minced garlic and stir for 15-20 seconds.
4 Transfer 2 of the cauliflower steaks into the skillet and cook 8-10 minutes on each side. Once cooked, place them on a plate lined with paper towels. Repeat the same process for the other 2 steaks using the leftover olive oil and garlic.
5 Repeat the same process for the second sandwich.
To assemble:
1 Cut the ciabatta bread lengthwise. Spread 2-3 tablespoons of romesco sauce on each half. Place a cauliflower steak (and florets to fill in – for a visual, watch the video) on the bottom half. Top the steaks off with 3-4 tablespoons of coleslaw and some arugula. Press top half over the bottom.
2 Using a serrated knife cut each sandwich into two pieces. Serve it with the leftover coleslaw on the side.
3 Optional: I grilled my sandwiches using a George Forman grill. If you have one (or some other type of grill), I highly recommend grilling it for a few minutes (5-6 minutes in 325 degrees).