Cauliflower Steaks with Romesco Sauce

1: Preheat the oven to 180°C fan / 400°F.

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

3: Slice a 2cm (0.8”) thick steak from each half of the head so you’re left with two cauliflower steaks.

4: Transfer the steaks to a baking tray and drizzle both sides with olive oil, seasoning with salt and pepper.

5: Bake for 15 minutes.

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

7: Remove the cauliflower from the oven, flip over the steaks, and spoon the garlic and oil over the top of the steaks.

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

9: Meanwhile, add roasted red peppers, blanched almonds, tomato puree, lemon juice, and salt and pepper to a blender. Blend until silky smooth.

10: For the parsley dressing, mix parsley, red onion, remaining lemon juice, and salt and pepper in a bowl, then stir in enough olive oil until it runs smoothly off a spoon.

11: To serve, spoon romesco sauce onto plates, top with cauliflower steaks, and drizzle over the parsley dressing. Enjoy with crusty bread.