Cauliflower Steak Sandwiches with Red Pepper Aioli Recipe

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Brandy Published: February 24, 2021 Modified: June 1, 2021
Cauliflower Steak Sandwiches with Red Pepper Aioli Recipe

How To Make Cauliflower Steak Sandwiches with Red Pepper Aioli

These cauliflower steak sandwiches are delicious vegetarian-friendly snacks assembled with roasted cauliflowers, tomatoes, and arugulas with a spicy aioli!

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes

Serves:

Ingredients

For Aioli:

  • 1clovegarlic,thinly sliced
  • 2tbsplemon juice
  • pinchsalt
  • ¾cuproasted red peppers from a jar,drained, diced
  • ½cupmayonnaise,any kind
  • ¼tspMaras,or Aleppo, or other red pepper flakes

For Sandwiches:

  • 2medium cauliflowers,or 1 very large cauliflower head
  • 4tbspolive oil
  • ½tspsalt
  • tspground black pepper
  • 1tsppaprika,smoked
  • 8slicessourdough bread
  • 2large tomatoes,thickly sliced
  • 2handfulsarugula,or other greens of your choice, such as crisp lettuce

Instructions

  1. Preheat the oven to 450 degrees F. Spray or brush a rimmed baking sheet with olive oil.

  2. To make the aioli, in a food processor, combine the garlic, lemon juice, and a pinch of salt.

  3. Let the garlic soak for about 5 minutes to soften the garlic’s raw harshness. Add the roasted peppers and puree until smooth.

  4. Add the mayonnaise and red pepper flakes and pulse to mix. The consistency of the aioli should be slightly thinner than mayonnaise.

  5. Taste and add more red pepper flakes, if desired.

  6. To slice the cauliflower steaks, start by leaving the core intact, then trim a sliver from the bottom of the stem end of the cauliflower and remove the leaves.

  7. Stand the cauliflower upright on its base. With a large knife, cut it into ½-inch thick steaks. There should be at least 4 slices that hold together.

  8. There will be some “scraps”—slices of cauliflower that are not attached to the base. If they are flat, roast them with the steaks and use them to build the sandwich.

  9. Don’t throw other scraps away. Either roast them on a separate baking sheet when roasting the steaks or save them for cauliflower rice.

  10. Brush both sides of the steaks and the flat scraps with oil. Sprinkle both sides generously with salt and pepper.

  11. Set them on the baking sheet, and sprinkle lightly with the paprika.

  12. Cover the cauliflower with foil and roast for 10 minutes. (This allows the cauliflower to steam briefly and soften in the center.)

  13. Remove the pan from the oven and remove the foil. Return it to the oven and roast for 10 minutes longer, or until the cauliflower begins to brown.

  14. Carefully turn the steaks over, sprinkle with more paprika, and bake for an additional 8 to 10 minutes, or until golden and tender when you insert the tip of a knife into the steak.

  15. Remove from the oven and set aside. Total roasting time is about 30 minutes.

  16. Set the oven to broil.

  17. On a baking sheet, spread the bread slices. Brush them on both sides with oil.

  18. Broil for 1 to 2 minutes on each side, or until toasted on the outside but still slightly soft in the middle. Watch carefully to keep them from burning.

To Assemble:

  1. Spread the aioli on each slice of bread.

  2. On each of the 4 slices, set the cauliflower on top. Top each with tomato slices and arugula.

  3. Cover each with a second slice of bread.

  4. Cut the sandwiches in half and serve.

Nutrition

  • Calories: 1174.65kcal
  • Fat: 43.60g
  • Saturated Fat: 7.08g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 16.57g
  • Polyunsaturated Fat: 17.37g
  • Carbohydrates: 164.70g
  • Fiber: 13.50g
  • Sugar: 21.88g
  • Protein: 36.63g
  • Cholesterol: 11.26mg
  • Sodium: 1933.94mg
  • Calcium: 224.79mg
  • Potassium: 1458.21mg
  • Iron: 12.67mg
  • Vitamin A: 85.17µg
  • Vitamin C: 198.90mg
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