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Romesco Cauliflower Sandwich With Toasted Almonds - A Crunchy, Saucy Veggie Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the romesco sauce:
  • 2 roasted red bell peppers (jarred, drained, or roasted at home)
  • 1 small tomato, roasted or canned fire-roasted (drained)
  • 1/3 cup toasted almonds, plus extra for topping
  • 1–2 cloves garlic
  • 1–2 tablespoons sherry vinegar (or red wine vinegar)
  • 1/2 teaspoon smoked paprika
  • Pinch of red pepper flakes (optional)
  • 1/4 cup extra-virgin olive oil
  • Salt and black pepper, to taste
  • For the roasted cauliflower:
  • 1 medium head cauliflower, cut into 1/2-inch slices or florets
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper
  • For assembly:
  • 1 large crusty baguette or 4 ciabatta rolls
  • 1–2 cups peppery greens (arugula or baby spinach)
  • 1 small red onion, very thinly sliced
  • Pickled peppers or quick-pickled onions (optional)
  • 1/4 cup sliced or chopped toasted almonds, for garnish
  • Olive oil and flaky salt, to finish

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.
  2. Prep the cauliflower: Toss slices or florets with olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer on a sheet. Don’t crowd the pan.
  3. Roast until golden: Bake 20–25 minutes, flipping once, until the edges are deeply browned and crisp. The centers should be tender.
  4. Toast the almonds: While the cauliflower roasts, add almonds to a dry skillet over medium heat. Cook, shaking often, 3–5 minutes until fragrant and golden. Reserve a few for topping.
  5. Make the romesco: In a blender or food processor, combine roasted peppers, tomato, toasted almonds, garlic, vinegar, smoked paprika, and red pepper flakes if using. Pulse to a coarse paste, then stream in olive oil until thick and spreadable. Season with salt and pepper. Adjust vinegar to taste.
  6. Warm the bread: Split your baguette or rolls and warm in the oven for 3–5 minutes. You want a crisp exterior and a soft center.
  7. Assemble: Spread a generous layer of romesco on both sides of the bread. Pile on roasted cauliflower, greens, and red onion. Add pickled peppers or onions if you like. Sprinkle with extra toasted almonds.
  8. Finish and serve: Drizzle a little olive oil and add a pinch of flaky salt. Press gently, slice, and serve while warm.