Romesco Cauliflower Sandwiches


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 (makes extra)

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 Unsweetened Original Almond Milk

1 tablespoon red wine vinegar

⅛ teaspoon red pepper flakes

Sea salt and freshly ground black pepper


Preheat the oven to 430°c and line a baking sheet with parchment paper.

Slice the cauliflower into ½-inch slabs and place onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and bake for 30 to 35 minutes or until tender in the middle and golden around the edges.

Make the Romesco Sauce: In a blender, combine the tomato, roasted red pepper, almonds, garlic, olive oil, almond milk, red wine vinegar, red pepper flakes, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasonings.

Assemble the sandwiches with the romesco sauce, salad greens, red onions, tomato slices and roasted cauliflower and a few sprigs of parsley.

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