Description
A flavor-packed vegetarian sandwich featuring roasted cauliflower and creamy Romesco sauce, perfect for lunch or a picnic.
Ingredients
Scale
- 1 small head of cauliflower, sliced into ½-inch slabs
- 8 slices of ciabatta or sourdough bread
- Handful of salad greens (arugula or baby spinach)
- Several pieces of thinly sliced red onion
- 2 tomatoes, sliced and seasoned with sea salt and pepper
- ¼ cup fresh parsley, chopped
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- For the Romesco sauce:
- 1 tomato, halved and cored
- 1 roasted red pepper, fresh or from a jar
- ¼ cup toasted almonds (or pumpkin seeds)
- 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
Instructions
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower by slicing it and arranging on the baking sheet; drizzle with olive oil and season with salt and pepper.
- Bake the cauliflower for 30 to 35 minutes, flipping halfway through until golden brown.
- Make the Romesco sauce by blending all sauce ingredients in a blender until smooth.
- Assemble the sandwiches with Romesco sauce, salad greens, red onions, seasoned tomatoes, and roasted cauliflower.
- Enjoy the sandwiches as is or toast them in a skillet for added crispiness.
Notes
Keep an eye on the cauliflower while roasting to avoid overcooking. Customize with additional toppings as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 375
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg