When thick slabs of cauliflower, known as steaks, are roasted till golden, they grow to be the celebs of this vegetarian sandwich.

Flip Cauliflower right into a 5-Star Sandwich

When cauliflower steaks are baked at excessive warmth, they tackle a candy, irresistible succulence within the middle, with crispy golden edges. You hardly want the rest, however after all, there’s extra.

A pink pepper aioli (learn: garlicky mayonnaise) guilds the lily, and layered with tomatoes between two slices of tangy sourdough toast, these steaks provide you with a sandwich to cheer about.

Easy Cauliflower Steak Sandwich - open faced sandwich with sliced tomatos, crusty sourdough bread and red pepper aioliEasy Cauliflower Steak Sandwich - open faced sandwich with sliced tomatos, crusty sourdough bread and red pepper aioli


To chop cauliflower steaks, use a big chef’s knife to carve off the underside leaves and base of the top so it stands upright.

Stand it on a chopping board, and beginning at one aspect of the top, minimize it into slices which are about 1/2-inch thick. A few of the cauliflower florets won’t be hooked up to the bottom—I name them scraps—they’re nonetheless good to roast or to make cauliflower rice.

Flat, smaller items, can be roasted with the massive steaks—they can be utilized to construct your sandwich. If the top may be very massive, minimize it in half, lay it with the flat aspect down, and slice throughout it to make massive half-steaks.


Within the outdated French custom, aioli merely meant a hefty quantity of garlic mashed inside an inch of its life in a mortar, with droplets of olive oil added painstakingly to kind a fluffy paste.

Egg yolks and lemon juice got here alongside extra just lately. Now you’ve gotten an emulsion akin to mayonnaise. Aioli is usually regarded as merely garlicky mayo, generally with completely different flavorings, although you’ll get a lot of arguments about its origins and native variations (areas of Spain and Italy being fierce contenders).

Easy Cauliflower Steak Sandwich arugulaEasy Cauliflower Steak Sandwich arugula


This aioli is made with roasted candy pink pepper and a touch of scorching pink pepper flake to offer it a bit spice.

Relatively than beginning with garlic and egg yolks to make a mayonnaise-like aioli, I’ve taken a couple of shortcuts to make your life (and mine) simpler, particularly through the use of store-bought mayonnaise. This implies you possibly can substitute dairy-free mayonnaise if you’re vegan or lactose illiberal.

I’ve supplied directions on how you can roast a pepper for this aioli, however you possibly can skip that step and substitute peppers from a jar if you happen to like. All of the components for the aioli are whirled in a meals processor to make a creamy sauce, barely thinner than mayonnaise.

I advocate utilizing just one clove of garlic, as a result of the flavour intensifies because it sits, however if you’re a real garlic lover, you may add extra. You’ll more than likely have some sauce left over, so put it aside to drizzle over fish, hard-boiled eggs, grilled hen, or roasted greens.


When you have additional aioli, you possibly can retailer it for as much as every week within the fridge. Like store-bought mayonnaise, it ought to maintain properly, however not so long as a jar of mayonnaise, as a result of you’ve gotten added pink pepper and garlic. Like mayonnaise, aioli doesn’t do properly within the freezer, as a result of it tends to separate.



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