I’m really excited to share this romesco cauliflower sandwiches recipe with you because it’s a fun way to enjoy roasted veggies with a tasty twist. The romesco sauce adds a smoky, nutty flavor that makes these sandwiches feel special and satisfying. I hope you’ll enjoy making and eating them as much as I do!
Some ingredients in this recipe might be new if you haven’t cooked with them before. Roasted red peppers can usually be found jarred in the supermarket near the canned vegetables or in the international aisle. Toasted almonds are just regular almonds that you can toast yourself in a pan or oven if you don’t find them pre-toasted. Smoked paprika adds a nice smoky flavor and is often in the spice section. If you don’t have arugula, you can substitute with spinach or any peppery greens you like.

Ingredients For Romesco Cauliflower Sandwiches
Roasted red peppers: These add a sweet and smoky flavor to the sauce and give it a beautiful red color.
Toasted almonds: They bring a crunchy texture and a nutty taste to the romesco sauce.
Garlic: Adds a sharp, savory flavor that balances the sweetness of the peppers.
Red wine vinegar: Gives the sauce a tangy kick that brightens all the flavors.
Olive oil: Used both in the sauce and for roasting, it adds richness and helps everything blend smoothly.
Smoked paprika: This spice gives the sauce a warm, smoky depth.
Salt: Enhances all the flavors in the sandwich.
Cauliflower: The main vegetable, roasted until golden and tender for a satisfying bite.
Bread rolls: Toasted to add crunch and hold all the ingredients together.
Arugula: Adds a fresh, peppery taste and a bit of green to the sandwich.
Technique Tip for This Recipe
One of the most important steps in this recipe is roasting the cauliflower florets. Roasting is a simple way to bring out the natural sweetness and add a little crunch to the cauliflower. Here’s how to do it right:
- First, cut the cauliflower into small, even-sized florets. This helps them cook at the same speed.
- Toss the florets with a bit of olive oil and a pinch of salt. The oil helps the cauliflower get golden and crispy, while the salt adds flavor.
- Spread the cauliflower out in a single layer on a baking sheet. Make sure they aren’t crowded or piled on top of each other — this lets the hot air reach every piece and makes them roast evenly.
- Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes. Halfway through, you can give the florets a little shake or stir to help them brown on all sides.
Roasting like this makes the cauliflower tender inside but with a nice golden color and a bit of crispiness on the outside. It adds a lot of flavor without needing extra sauces or spices.
I remember the first time I roasted cauliflower, I didn’t spread the pieces out enough, and they steamed instead of roasting. The texture was mushy, and it didn’t taste as good. Now, I always make sure to give them plenty of space on the pan. Also, tossing them with olive oil before roasting is a small step that makes a big difference in flavor and texture. It’s a simple trick that makes the cauliflower perfect for piling into these tasty sandwiches!
Suggested Side Dishes
Alternative Ingredients
roasted red peppers - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a similar depth of flavor and a slightly sweet, tangy taste that complements the dish well.
toasted almonds - Substitute with toasted walnuts: Walnuts offer a similar crunchy texture and a rich, nutty flavor that works well in the sauce.
garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can still enhance the overall taste of the dish.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and fruity undertone that can replace red wine vinegar effectively.
olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a mild flavor that can be used in place of olive oil.
smoked paprika - Substitute with regular paprika: Regular paprika can be used if smoked paprika is unavailable, though it will lack the smoky flavor. Adding a drop of liquid smoke can help mimic the smokiness.
salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an umami boost to the dish.
cauliflower - Substitute with broccoli: Broccoli florets can be used as they have a similar texture and can be roasted in the same manner.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for roasting.
salt - Substitute with sea salt: Sea salt can be used as it provides a similar level of saltiness with a slightly different mineral profile.
bread rolls - Substitute with whole grain buns: Whole grain buns offer a healthier alternative with added fiber and nutrients.
arugula - Substitute with spinach: Spinach provides a similar leafy texture and a mild flavor that can replace arugula in the sandwich.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Recipe
- Allow the roasted cauliflower to cool completely before storing. This prevents condensation, which can make the cauliflower soggy.
- Store the romesco sauce separately in an airtight container. It can be kept in the refrigerator for up to one week.
- For the bread rolls, ensure they are completely cooled before storing to avoid them becoming mushy. Place them in a resealable plastic bag or an airtight container.
- To store the assembled sandwiches, wrap each sandwich tightly in plastic wrap or aluminum foil. This helps maintain freshness and prevents the sandwiches from drying out.
- If you plan to freeze the sandwiches, it’s best to freeze the components separately:
- Freeze the roasted cauliflower in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container.
- Freeze the romesco sauce in small portions using an ice cube tray. Once frozen, pop the cubes into a freezer-safe bag.
- Bread rolls can be frozen in a resealable plastic bag. Make sure to squeeze out as much air as possible before sealing.
- When ready to enjoy, thaw the cauliflower and romesco sauce in the refrigerator overnight.
- Reheat the cauliflower in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
- Assemble the sandwiches with the reheated cauliflower, fresh arugula, and romesco sauce on toasted bread rolls.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the assembled sandwiches in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until the cauliflower is warmed through and the bread is toasty.
For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the sandwiches inside. Heat for 8-10 minutes, checking halfway to ensure they don't over-toast.
If you prefer using a microwave, disassemble the sandwiches first. Place the cauliflower and romesco sauce on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes. Toast the bread separately in a toaster or toaster oven, then reassemble.
For a stovetop option, use a skillet over medium heat. Wrap the sandwiches in aluminum foil and place them in the skillet. Cover with a lid to create a mini-oven effect. Heat for about 5-7 minutes, flipping halfway through.
If you have an air fryer, preheat it to 350°F (175°C). Place the sandwiches in the basket and heat for 5-7 minutes. This method will keep the bread crispy while warming the cauliflower and romesco sauce perfectly.
Best Tools for This Recipe
Oven: Used to roast the cauliflower florets until they are golden and tender.
Baking sheet: Provides a flat surface for roasting the cauliflower in the oven.
Blender: Blends the roasted red peppers, toasted almonds, garlic, red wine vinegar, olive oil, smoked paprika, and salt into a smooth romesco sauce.
Knife: Used to cut the cauliflower into florets and to split the bread rolls.
Cutting board: Provides a stable surface for cutting the cauliflower and bread rolls.
Measuring cups: Measures the roasted red peppers, toasted almonds, and olive oil accurately.
Measuring spoons: Measures the red wine vinegar, smoked paprika, and salt accurately.
Mixing bowl: Used to toss the cauliflower florets with olive oil and salt before roasting.
Spatula: Helps to spread the romesco sauce on the bread rolls.
Toaster: Toasts the bread rolls to give them a crispy texture.
Serving plate: Holds the assembled sandwiches for serving.
How to Save Time on Making This Recipe
Pre-roast the cauliflower: Roast the cauliflower ahead of time and store it in the fridge. This way, you only need to reheat it when assembling the sandwiches.
Make the romesco sauce in advance: Prepare the romesco sauce a day or two before. It keeps well in the fridge and allows the flavors to meld together.
Use store-bought roasted red peppers: Save time by using jarred roasted red peppers instead of roasting them yourself.
Toast the bread rolls together: Toast all the bread rolls at once in the oven to streamline the process.

Romesco Cauliflower Sandwiches
Ingredients
Romesco Sauce
- 1 cup Roasted red peppers
- ½ cup Almonds toasted
- 2 cloves Garlic
- 2 tablespoon Red wine vinegar
- ¼ cup Olive oil
- 1 teaspoon Smoked paprika
- 1 pinch Salt
Sandwich
- 1 head Cauliflower cut into florets
- 2 tablespoon Olive oil
- 1 pinch Salt
- 4 pieces Bread rolls split and toasted
- 1 cup Arugula
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cauliflower florets with olive oil and salt. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
- While the cauliflower is roasting, make the Romesco sauce. In a blender, combine roasted red peppers, toasted almonds, garlic, red wine vinegar, olive oil, smoked paprika, and salt. Blend until smooth.
- To assemble the sandwiches, spread a generous amount of Romesco sauce on the bottom half of each toasted bread roll. Top with roasted cauliflower and arugula. Place the top half of the bread roll on top.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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