Romesco Cauliflower Sandwiches Recipe

Roasted red peppers: These provide a sweet and smoky flavor base for the romesco sauce.

Toasted almonds: They add a nutty richness and texture to the sauce.

Garlic: Fresh cloves give a pungent, aromatic depth to the sauce.

Red wine vinegar: This adds acidity and brightness to balance the flavors.

Olive oil: Used in both the sauce and for roasting the cauliflower, it adds richness and helps with caramelization.

Smoked paprika: Provides a smoky, slightly sweet flavor that enhances the sauce.

Salt: Enhances all the flavors in the dish.

Cauliflower: The main vegetable component, roasted to bring out its natural sweetness.

Bread rolls: The vessel for the sandwich, providing a crunchy and soft texture contrast.

Arugula: Adds a peppery, fresh bite to the sandwich.

When making the romesco sauce, ensure that the toasted almonds are finely ground before adding the other ingredients. This will help achieve a smoother consistency. Additionally, for an extra depth of flavor, you can lightly char the garlic cloves before blending them into the sauce. This subtle smokiness will complement the smoked paprika and enhance the overall taste of the sandwich.

• 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.

• 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.

• 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.

• 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.

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.