Cauliflower Steaks with Romesco Sauce

• 1× cauliflower · remove leaves and slice into 2cm thick steaks
• olive oil
• salt
• black pepper
• 1 clove garlic · peeled and thinly sliced
• 180 g roasted red pepper · jarred, rinsed
• 35 g almond · blanched
• 1 tbsp tomato · puree
• ½× lemon juice
• 1 handful parsley · fresh, finely chopped
• ¼× red onion · finely chopped
• bread · crusty, to serve

Directions

1. 1

   Preheat the oven to 180°C fan (400°F).

   about 10m
2. 2

   Remove the leaves from the cauliflower and slice the head down the middle.

3. 3

   Slice a 2cm (0.8") thick steak from each half of the head, leaving you with two cauliflower steaks. Save any leftover cauliflower for another recipe.

4. 4

   Transfer the steaks to a baking tray. Drizzle both sides with olive oil and season with salt and pepper.

5. 5

   Bake the cauliflower steaks for 15 minutes.

   about 15m
6. 6

   Combine the sliced garlic and a small drizzle of olive oil in a bowl.

7. 7

   Remove the cauliflower from the oven and flip over the steaks. Spoon the garlic and oil mixture over the top.

8. 8

   Return the cauliflower to the oven for another 15 minutes until tender.

   about 15m
9. 9

   While the cauliflower is cooking, add the roasted red peppers, blanched almonds, tomato puree, lemon juice, and small pinches of salt and pepper to a blender.

10. 10

    Blend until silky smooth and set aside.

11. 11

    Add the parsley and red onion to a bowl along with the remaining lemon juice and small pinches of salt and pepper.

12. 12

    Mix the parsley dressing, then stir in enough olive oil until the dressing runs smoothly off a spoon. Set aside.

13. 13

    Spoon the romesco sauce onto plates, top with the cauliflower steaks, and drizzle over the parsley dressing.

14. 14

    Serve with crusty bread on the side if desired.