For The Romesco Sauce

• 2 slices white sandwich bread crust removed – lightly toasted and cut into cubes
• 3 tablespoons sliced almonds lightly toasted
• 1 3/4 cups jarred roasted red peppers
• 1 small ripe tomato cut into slices
• 2 tablespoons olive oil
• 1 1/2 tablespoon sherry vinegar
• 2 cloves of garlic peeled and minced
• 1/4 teaspoon cayenne pepper or more, if you like it hot
• 1 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper freshly ground

For The Vegan Coleslaw

• 1 1/2 cup of red cabbage sliced thinly
• 1 1/2 cup of green cabbage sliced thinly
• 1 cup of carrot shredded
• 3 tablespoons of vegenaise
• 1 tablespoon Dijon mustard
• 1 teaspoon sherry vinegar
• 1/2 teaspoon celery seeds
• 1/4 teaspoon black pepper freshly ground

For The Cauliflower Steak Sandwich

• 1 medium-size head of cauliflower washed and dried
• 2 tablespoons olive oil
• 2 cloves of garlic peeled and minced
• 2 loaves of ciabatta bread cut in half to make 4 small sandwiches
• 1 cup of arugula washed and spin-dried