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:

5417 - True Foundations Roasted Vegetable Base

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.
Toast and warm the mini naan.
Spread Romesco sauce on naan.
Place one slice of cauliflower onto each naan and top with a small dollop of romesco.
Add optional toppings like arugula or pickled onions. Serve warm or room temperature.

CHEF'S TIP