Roasted cauliflower “steaks” make a filling and filling veggie sandwich. This recipe ups the flavor factor with a quick and easy aioli sauce, sliced tomatoes, and tangy arugula.
BE PICTURED IN; CHARACTERIZED IN:
When thick slices of cauliflower called steaks are fried until golden brown, they become the stars of this veggie sandwich.
When cauliflower steaks are baked over high heat, they take on a sweet, irresistibly juicy center with crisp golden edges. You hardly need more, but of course there is more.
A pepper aioli (read: garlic mayonnaise) graces the lily, and layered with tomatoes between two slices of flavorful sourdough toast, these steaks give you a sandwich to cheer about.
How do you cut cauliflower for steaks?
To cut cauliflower steaks, use a large chef’s knife to trim off the bottom leaves and base of the head so it stands upright.
Place on a cutting board and, starting at one side of the head, cut into slices about 1/2 inch thick. Some of the cauliflower florets don’t get attached to the base — I call them leftovers — they’re still good for frying or to make cauliflower rice.
Flat, smaller pieces can also be fried with the large steaks – they can be used to build your sandwich. If the head is very large, cut it in half, place flat side down and slice to make large half steaks.
What is aioli?
In old French tradition, aioli simply meant a hefty quantity of garlic, crushed within an inch of its life in a mortar, with drops of olive oil carefully added to form a fluffy paste.
Egg yolk and lemon juice have recently been added. Now you have a mayonnaise-like emulsion. Aioli is commonly thought of as plain garlic mayonnaise, sometimes with different flavors, although you’ll get plenty of arguments about its origins and local variations (regions in Spain and Italy are fierce competitors).
How to make shortcut aioli
This aioli is made with roasted sweet red peppers and a touch of hot red pepper flakes to add a bit of spice.
Rather than starting with garlic and egg yolks to make a mayonnaise-like aioli, I took a few shortcuts to make your life (and mine) easier, particularly by using store-bought mayonnaise. That means you can substitute non-dairy mayonnaise if you’re vegan or more lactose intolerant.
I provided instructions on how to roast a bell pepper for these aioli, but you can skip this step and substitute bell peppers from a jar if you’d like. All the ingredients for the aioli are whisked in a food processor into a creamy sauce that’s a little thinner than mayonnaise.
I recommend using just one clove of garlic as the flavor intensifies as it sits, but if you’re a true garlic lover you can add more. You’ll most likely have some leftover sauce, so save it to drizzle over fish, hard-boiled eggs, grilled chicken, or roasted vegetables.
How to store aioli
If you have excess aioli, you can store it in the fridge for up to a week. Like store-bought mayonnaise, it should keep well, but not as long as a jar of mayonnaise because you added the peppers and garlic. Like mayonnaise, aioli doesn’t do well in the freezer as it tends to separate.
Do you need more cauliflower in your life?
- How to make cauliflower rice
- How to Make the Best Cauliflower Pizza Crust
- Cauliflower Gnocchi (Trader Joe’s Copycat!)
- Easy Cauliflower Soup
- Roasted Cauliflower “Rice”
- Buffalo Cauliflower Tacos with Ranch Sauce
Cauliflower Steak Sandwiches with Pepper Aioli
ingredients
- For the aioli:
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1 garlic clove, thinly sliced
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2 tablespoons lemon juice
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pinch of salt
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3/4 cup roasted red peppers from a jar, drained and diced
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1/2 cup mayonnaise (any kind)
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1/4 teaspoon Maras, Aleppo, or other red pepper flakes
- For the sandwiches:
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2 medium or 1 very large cauliflower head
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3 to 4 tablespoons olive oil
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1/2 teaspoon salt
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1/8 teaspoon ground black pepper
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1 teaspoon smoked paprika
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8 slices of sourdough bread
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2 large tomatoes, thickly sliced
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2 handfuls of arugula or other vegetables of your choice, e.g. B. crunchy salad
special equipment
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food processor
method
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Preheat Oven to 450ºF:
Spray or brush a rimmed baking sheet with olive oil.
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Prepare aioli:
In a food processor, combine garlic, lemon juice, and a pinch of salt. Let the garlic soak for about 5 minutes to soften the raw garlic’s heat. Add the roasted peppers and puree until smooth. Add the mayonnaise and red pepper flakes and pulse to mix. The consistency of the aioli should be slightly thinner than mayonnaise. Taste and add more red pepper flakes if you like.
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Slicing cauliflower steaks:
Leaving the core intact, cut off a piece from the underside of the cauliflower stem end and discard the leaves. Stand the cauliflower upright on its base. Using a large knife, cut into 1/2 inch thick steaks. You should get at least 4 discs holding together.
You will have some “snips” – slices of cauliflower that are not attached to the base. When they are flat you can fry them with the steaks and use them to build your sandwich. Do not throw away other waste! Either roast them on a separate baking sheet when you roast the steaks or reserve them for cauliflower rice.
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Roast Cauliflower:
Brush both sides of the steaks and the flats with oil. Sprinkle both sides generously with salt and pepper. Place on the baking sheet and sprinkle lightly with paprika.
Cover the cauliflower with aluminum foil and roast for 10 minutes. (This allows the cauliflower to steam briefly and soften in the center.) Remove the pan from the oven and remove the foil. Return to the oven and bake an additional 10 minutes, or until the cauliflower begins to brown.
Gently flip the steaks, sprinkle with more paprika, and bake an additional 8 to 10 minutes, or until golden and tender if you insert the tip of a knife into the steak. Remove from the oven and set aside. Total roasting time is about 30 minutes.
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Toast the bread:
Set your oven to broil. Spread the bread slices on a baking sheet. Brush them with oil on both sides. Grill 1 to 2 minutes on each side or until toasted on the outside but still slightly tender in the center. Be careful not to burn them!
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Assemble sandwiches:
Spread the aioli on each slice of bread. Place the cauliflower on each of the 4 slices. Top each with tomato slices and rocket. Cover each with a second slice of bread. Halve the sandwiches and serve.
