Romesco Cauliflower Sandwiches

Toasted bread slathered with nutty romesco sauce and layered with roasted cauliflower, fresh veggies & herbs makes the perfect vegetarian sandwich.

Romesco Cauliflower Sandwiches open on a board

I have to admit something to you. This food blog job isn’t always as glamorous as you may think it is. It’s a job, like any job, with fun parts (cooking! eating!) and less fun parts that involve sitting behind a computer monitor, editing, writing, emailing, etc. It’s not a sad life by any stretch, but it’s also not glitz and glory – it’s work. Except… when some of the opportunities that come my way are totally out of left field – and I find myself going to California for a day touring an absolutely beautiful almond orchard instead of touring Adobe Lightroom.

How to make Romesco Cauliflower Sandwiches Cauliflower florets on a baking sheet

A few weeks ago I went to visit Chamisal Creek, a family farm that’s part of the co-op of farmers that make up Blue Diamond Almond Growers. It was a (surprisingly!) sunny day and the orchard was in full bloom. We ate Almond Breeze blueberry muffins, learned about the process of growing almonds, and enjoyed a beautiful farm-to-table lunch.

The romesco sandwiches they served at the lunch inspired this recipe. My version here is made vegetarian by using roasted cauliflower as the “meat” of the sandwich – to me cauliflower and romesco go together like peanut butter almond butter and jelly.

Almond Breeze Orchard Tour Almond Breeze Orchard Tour

For me, it was really impactful to see that these orchards are pretty small family farms. The almonds that go into Almond Breeze aren’t grown at a giant mega-farm or anything like that, they’re grown exclusively by independent farms in the Blue Diamond Growers co-op. This farm, owned by Michael Dougherty and his family, is a 700-acre farm that grows 12 varieties of almonds and also produces wine, olive oil, and peaches. By being a part of the co-op, the farmers get much-needed support, and in turn Blue Diamond gets high quality almonds. Almond Breeze is the only almond milk brand that actually has the orchards within its own organization.

Here are some pics from our dreamy visit!:

Almond Breeze Orchard Tour

Driving to the orchard, I was surprised how much the almond trees looked like cherry blossoms:

Almond Breeze Orchard Tour Almond Breeze Orchard Tour

The tour ended with this sweet vegan pear tart, which is on my list to make soon!

Almond Breeze Orchard Tour


5.0 from 3 reviews

Romesco Cauliflower Sandwiches

 
Prep time
Cook time
Total time
 
These easy cauliflower sandwiches are a hearty, healthy lunch or weeknight dinner! I like to serve them with a simple green salad.
Author:
Recipe type: Main dish
Serves: 4
Ingredients
  • 1 small head of cauliflower*
  • 8 slices of ciabatta or sourdough bread
  • Handful of salad greens
  • Several pieces of thinly sliced red onion
  • 2 tomatoes, sliced and seasoned with sea salt and pepper
  • ¼ cup fresh parsley
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
Almond Milk Romesco Sauce (makes extra)
  • 1 tomato, halved and cored
  • 1 roasted red pepper, fresh or from a jar
  • ¼ cup toasted almonds
  • 2 garlic cloves
  • ¼ cup extra virgin olive oil
  • 2 tablespoons Almond Breeze Almondmilk Original Unsweetened
  • 1 tablespoon red wine vinegar
  • ⅛ teaspoon red pepper flakes
  • Sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the cauliflower into ½-inch slabs and place onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and bake for 30 to 35 minutes or until tender in the middle and golden around the edges.
  2. Make the Romesco Sauce: In a blender, combine the tomato, roasted red pepper, almonds, garlic, olive oil, almond milk, red wine vinegar, red pepper flakes, and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasonings.
  3. Assemble the sandwiches with the romesco sauce, salad greens, red onions, tomato slices and roasted cauliflower and a few sprigs of parsley.
Notes
*depending on the size of your cauliflower, you may have more roasted cauliflower than you need to fill these sandwiches. Just enjoy it on the side or save it for tomorrow's sandwich.

Special thanks to Blue Diamond Almond Breeze Almondmilk for sending me on this trip. All opinions and photos are my own.

18 comments

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Rate this recipe (after making it):  

  1. I LOVE romesco. It’s served here with grilled onions, a specialty of Andorra. The idea of spreading it on bread and topping with cauliflower has my mouth watering. Thank you for this brilliant combo!

  2. Yes, completely agree cauliflower and romesco go together like AB&J. 😉 Awesome sandwich idea. Could see them making beautiful open-faced sandwiches too.

  3. Benny
    03.15.2017

    WHY DID I HAVE TO SEE THIS BEFORE LUNCH AT WORK? I want this instead 😞. Fantastic photos by the way.

  4. Alexa Rehm
    03.15.2017

    I’m really, really excited to read about this co-op. It’s hard to tell in grocery stores full of misleading labels what purchases are supporting good, independent, family farmers and sustainable/organic farming, versus what is supporting corporations or groups with less-ethical farming practices. It’s really great to hear about the Blue Diamond Growers co-op and see how Almond Breeze is handling the making of its almond milk. Thanks for sharing, Jeanine! I’d love to hear more about the particulars of the co-op and how it works; feel free to email me or something if you have anything you think would be interesting 🙂

  5. Look delicious and healthy. Today I made it and my kids really enjoy it. Thanks for providing this latest and yummy recipe.

  6. Liz from climblifteat.wordpress.com
    03.16.2017

    So I totally read this as “romanesco” cauliflower and was confused to see regular white cauliflower in your beautiful photos! I always love your recipes, so I’ll be trying this one soon!

  7. Hanna from realfood-project.com
    03.16.2017

    I can practically smell those almond blossoms. Lovely photography!! A shout out to our sisters and brothers in arms from the realfood-project.com

  8. annie from kitchenwindowclovers.com
    03.17.2017

    that sandwich spread sounds fantastic!

  9. johanne from thesunnyside.life
    03.18.2017

    Oh my, almond orchards in bloom are one of my favorite childhood memories. Did you try the tiny fuzzy green emerging almonds? I have never made a Romesco sauce. This will be my first. Thank you. -Hanne

  10. Sam from youlookattractive.com
    03.19.2017

    Cauliflower is such a lovely dish to make. I’m trying to stay away from foods containing GMO and Glutein, and cauliflower can be a good alternative for it. Actually, a friend of mine introduced her flour recipe made out of cauliflower where she often makes pizza, and some pastries.
    Anyway, the sandwiches surely looks a good one to try.

  11. Katherine
    03.21.2017

    Amazing idea and beautiful pictures! I love your blog!

  12. Logan parker
    03.28.2017

    Looks really delicious!looks colourful and healthy recipes. Its quite been easy to prepare. Best wishes Gamevillage

  13. Noelle from rwsmithco.com
    03.30.2017

    Love your inspiration! This is such an awesome way to prepare cauliflowers.

  14. Jack from riceviolet.com
    04.05.2017

    I love reading food blogs. Looking at all the different recipes and thinking of how I’m able to convert them to a New Thai style dish. Keep up the good work.

  15. stanp
    05.15.2017

    Not a ‘vegan’, but have to watch my carbs..weight…etc so this looks like a very interesting. and delicious alternative to a traditional meat sandwich.
    Thanks for the idea !

  16. kate s.
    05.22.2017

    i made this yesterday and it was fantastic. super simple but what a great flavor combo. thanks so much for the recipe!

    • Jeanine Donofrio
      05.22.2017

      Hi Kate – I’m so happy to hear that you enjoyed these!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.