Rating: 5 stars
2 Ratings
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  • 2 Ratings

With some roasted cauliflower and some quick-pickled with shallots, garlic, and golden raisins, this is a vegetarian sandwich you've never had before. cauliflower two-ways! A flavorful and creamy sauce called Romesco holds this cauliflower recipe together, but grab a knife and fork to eat this open-faced sandwich. The Romesco sauce recipe is a combination of roasted red peppers (look for them jarred at the supermarket), tomato paste, raw almonds, and other simple ingredients you’ll likely have in your healthy pantry.


Credit: Caitlin Bensel

Recipe Summary

25 mins
15 mins
Serves 2


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Thinly slice half of the cauliflower half (leaving core intact) and set aside remaining cauliflower half. Place cauliflower slices and raisins in a heat-safe bowl. Place water, 1/2 cup of the vinegar, 1 of the smashed garlic cloves, and ½ teaspoon of the salt in a saucepan and bring to a simmer over medium-high. Remove from heat and pour mixture over cauliflower and raisins in bowl and stir gently. Allow to pickle at room temperature at least 15 minutes or up to 30 minutes. Drain pickling liquid; discard or reserve for another use.

  • While cauliflower mixture pickles, cut remaining half of the cauliflower half into small florets and spread in an even layer on a rimmed baking sheet. Toss with 1 teaspoon of the oil and 1/8 teaspoon of the salt. Place in preheated oven and roast until cauliflower is tender and golden brown on the underside, 18 to 20 minutes, stirring halfway through cook time. Remove from oven.

  • Place almonds, roasted bell peppers, tomato paste, black pepper, crushed red pepper, and remaining 1 tablespoon vinegar, 1 smashed clove garlic, ½ teaspoon salt, and 2 tablespoons oil in a food processor and process until mostly smooth, about 1 minute, stopping to scrape down sides as needed.

  • Spread sauce evenly over toasted bread slices. Top with pickled cauliflower slices and roasted cauliflower florets. Garnish with parsley and crushed red pepper.

Nutrition Facts

516 calories; protein 14g; carbohydrates 53g; fiber 7g; fat 30g; saturated fat 4g; sugars 14g; sodium 1423mg.