- Original Almondmilk
- Shelf Stable Original Almondmilk
- Cook Time
- 25 Minutes
No nutritional info available at this time.
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.
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.
Assemble the sandwiches with the romesco sauce, salad greens, red onions, tomato slices and roasted cauliflower and a few sprigs of parsley.
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.
Courtesy of: Love and Lemons