This Roasted Cauliflower Steak Sandwich with Red Pepper and Black Olive Tapenade is rich and satisfying. Perfect for a weeknight meal.
One of my favorite vegetables is cauliflower. It is a vegetable that I don’t eat enough of.
Since I was gifted with some, I decided to make this Roasted Cauliflower Steak Sandwich with Red Pepper and Black Olive Tapenade.
Roasting cauliflower brings out a nutty flavor. Whenever I make cauliflower rice, I usually roast the cauliflower.
I have been enjoying sandwiches lately, so that’s why I figured a cauliflower steak sandwich was the way to go.
Many years ago, before I was a full-fledged foodie, I would never have thought to put cauliflower in my sandwich. However, after watching way too many cooking and travel shows, I now experiment with many different food combinations that I wouldn’t have before.
Here I paired the roasted cauliflower with a savory red pepper and black olive tapenade. If that weren’t enough, I also added a rich basil vegan mayo. Yum!
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Roasted Cauliflower Steak Sandwich with Red Pepper and Black Olive Tapenade
This vegan cauliflower sandwich is a healthy meal.
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Roasted Cauliflower Steak Sandwich with Red Pepper and Black Olive Tapenade
This Roasted Cauliflower Steak Sandwich with Red Pepper and Black Olive Tapenade is rich and satisfying. Perfect for a weeknight meal.
Ingredients
Cauliflower Steaks
- 2 heads cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon oregano
- salt and pepper
Sandwiches
- 1/2 cup red pepper and black olive tapenade
- 1/4 cup vegan mayo
- 1/4 cup fresh finely chopped basil
- 8 slices gluten free bread - I used black rice
Instructions
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Cauliflower Steaks: Preheat oven to 450°.
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Slice cauliflower into 1/2" steaks. You will get about 2 steaks per head of cauliflower. Put on a baking sheet or in a pan. Drizzle olive oil on top. Sprinkle oregano, salt, and pepper on top. Bake at 450° for 20 minutes, or until starting to brown and become tender.
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Sandwiches: Mix basil and vegan mayo. Toast bread.
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Spread a tablespoon of basil mayo on four slices of toast. Place a cauliflower steak on each slice. Top with two tablespoons of red pepper tapenade on cauliflower steak. Layer toast on top of tapenade.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Chrissa - Physical Kitchness says
Oh my gosh I LOVE cauliflower steaks but I never thought to put in a sandwich! This is so clever!!!
Willow Moon says
Thanks Chrissa!
Ryan | A Polished Palate says
Yum! Everything about this sandwich sounds so delicious! I love olive tapenade, especially paired with the basil mayo. Pinning this recipe for later!
Willow Moon says
Thanks Ryan!
Emily Recipes to Nourish says
Wow this sounds amazing! Love that olive tapenade! So yummy!
Willow Moon says
Thanks Emily! The red pepper and black olive tapenade is a great appetizer too. It takes only minutes to make!
Esther says
This looks delicious! I love new ideas for sandwiches! Thanks for sharing!
Willow Moon says
Thanks Esther!
Francesca says
This is an incredible combo! I love cauliflower steaks but never thought of eating it in a sandwich. Smart thinking 🙂
Rachel says
Wow, this looks like a gorgeous weeknight dinner, bravo.
house flies trap says
Hello would you mind stating which blog platform you’re using?
I’m going to start my own blog soon but I’m having a tough time making a decision between BlogEngine/Wordpress/B2evolution and Drupal.
The reason I ask is because your design seems different then most blogs and I’m looking for something unique.
P.S My apologies for getting off-topic but I had to ask!
Willow Moon says
I am using WordPress and changed my theme about a month ago. WordPress is the only platform that I have experience with, so I don’t know about the others. The theme is Brunch Pro by Studio Press, which is what gives the look of my site. I highly recommend it because it is light weight. I tried a different theme prior, which literally broke my site, so you get what you pay for!