Roasted Cauliflower with Nut Free Romesco Sauce

Custom Culinary® True Foundations® Roasted Vegetable Base

Cauliflower steaks rubbed with Custom Culinary® True Foundations® Roasted Vegetable Base, stacked on toasted ciabatta then topped with a bold, nut-free nut-free Romesco, honey-dressed carrot slaw, and optional goat cheese. This plant-forward, vegan-friendly dish delivers smoky, savory, and tangy flavors in every bite.

Made with

True Foundations^® Roasted Vegetable Base

Chef's Tip

Try grilling the cauliflower for extra smoky flavor in summer service.

What You'll Need

Yield: 20 Mini Sandwiches

	Cauliflower Steaks
2 ea.	Cauliflower, florettes
2 tbsp.	Custom Culinary® True Foundations® Roasted Vegetable Base
1 tbsp.	Olive Oil
1 tsp.	Smoked Paprika
To Taste	Black Pepper

	*Nut Free Romesco*
1 cup	Roasted Red Peppers
½ cup	Hemp Seeds
2 ea.	Garlic Cloves
2 tbsp.	Sherry Vinegar
1 tsp.	Salt
1 cup	Tomatoes, crushed

Preparation

Preheat oven to 425°F (220°C).
In a small bowl, mix olive oil, Roasted Vegetable Base, smoked paprika, and cracked pepper.
Brush both sides of each cauliflower steak with the mixture.
Roast on a lined baking sheet for 20–25 minutes, flipping once, until golden brown and tender.
Remove and slice into to fit naan bread.
To make the romesco, In a blender or food processor, combine red peppers, hemp seeds, garlic, vinegar, tomatoes and olive oil.
Blend until smooth but slightly textured.