Cauliflower Steak Sandwich w/ Herb Aioli

 

Gluten-Free Cauliflower Steak Sandwich on a plate, with red onion, roasted red bell pepper, and arugula

Take a trip to the (vegan) steakhouse with this Cauliflower Steak Sandwich with Herb Aioli that is packed with flavor! You won’t miss the meat in this sandwich that checks all the boxes.

Cauliflower gets the steak treatment with a quick sear before baking until caramelized and golden. Layered with a smoky basil mayonnaise, peppery arugula, sweet peppers and sharp red onion, a flavor explosion is nestled between two halves of a tangy Bread SRSLY Sourdough Sandwich Roll!

 

How to Make Baked Cauliflower Steak

To make a good cauliflower steak, you'll need to slice it into thick  ½-inch thick vertical cuts. Stand the head of cauliflower upright and slice straight down through the core from top to bottom, making sure the core stays intact. 

Coat the cauliflower with olive oil so the spices stick evenly throughout the surface. Olive oil will help the cauliflower brown in the oven, so you won't want to leave it out of this recipe. 

Coat in turmeric, garlic, paprika, salt and pepper.

First, start by searing the cauliflower on the stove for 4-5 minutes each side. Searing first creates the golden crust we want. Then, we finish in the oven for 20-25 minutes to cook and tenderize the cauliflower throughout. 

 

Make the Herb Aioli

This herb aioli brightens up the earthy flavors of the cauliflower. The base of our herb aioli is a vegan mayo, then we add lemon and fresh basil. This brings the whole sandwich together with an acidic, floral flavor. 

 

Gluten-Free Sourdough Bun

Bread SRSLY's gluten-free sourdough buns are tangy, soft, and crusty. These buns are free of the top-9 allergens and gluten. The tangy, sour flavor adds depth to the entire recipe. Not to mention it adds five grams of fiber to the sandwich, making it a filling and nutritious recipe.

 

Recipe created by Micah Silva // @noshwithmicah
Gluten-Free, Vegan
Serves: 4 

 

NUTRITION INFORMATION

Calories: 307 kcal
Fat: 14g
Carbs: 48 g
Fiber: 9 g
Protein: 5g

 

INGREDIENTS

  • 1 medium head of cauliflower, cut into 4, ½ inch steaks
  • 3 tbsp olive oil, divided
  • ¼ tsp turmeric
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • Sea salt and pepper, to taste
  • 1 red pepper, sliced into 1-inch strips
  • ¼ cup plant-based mayonnaise 
  • 2 tbsp fresh basil, chopped
  • 1 clove garlic, minced
  • ½ tsp lemon zest
  • ¼ tsp paprika
  • ¼ small red onion, thinly sliced
  • 1 cup arugula 
  • 4 Bread SRSLY Gluten-Free Sourdough Sandwich Rolls, sliced in half

  

DIRECTIONS

  1. Preheat the oven to 425F. Line a tray with baking paper.
  2. Drizzle 1 tbsp oil overtop the cauliflower steaks, add turmeric, garlic, paprika, salt and pepper.
  3. Heat remaining 2 tbsp oil in an oven-safe frying pan over medium-high heat. Add the cauliflower, searing for 4-5 minutes on each side, or until it begins to brown.
  4. Add pepper strips and transfer the pan to the oven for 20-25 minutes, or until cauliflower is tender, flipping halfway through.
  5. Meanwhile, in a small bowl, combine mayonnaise, basil, garlic, lemon zest, and paprika. 
  6. Toast the Bread SRSLY Sandwich rolls to desired doneness and spread an even layer of mayonnaise. Top with arugula, cauliflower steak, pepper slices, and red onion.
  7. Enjoy!

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