1 Large Head – cauliflower
2 tbsp – extra virgin olive oil (for brushing)
coarse salt and pepper
2 – red bell peppers (roasted)
1 clove – garlic (smashed)
1/2 cup – marcona almonds (toasted)
1 tsp – smoked paprika
1/2 cup – exptra-virgin olive oil
Preheat oven to 425 degrees.
Make the Romesco Sauce: In a blender or food processor, combine the red peppers, garlic, almonds, paprika, olive oil, and a pinch of salt and pepper. Blend until smooth. Season to taste.
Trim bottom of stem from cauliflower and stand head upright on a cutting board. Cut into 4 vertical slices, each 1 to 1 1/2 inches thick. Arrange in a single layer on a rimmed baking sheet and brush both sides with oil. Season with salt and pepper.
Roast, flipping once, until cauliflower is tender and golden, about 35 minutes.
Spread two plates with Romesco Sauce and top each with a cauliflower steak. Season with salt and pepper to taste.
Preheat the oven to 500 degrees
Cut the peppers into quarters. Remove the seeds and the membranes. Place peppers on a baking sheet cut side down. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. Peel skin off – the skins will peel away easily when cooled.
Extra Romesco Sauce can be saved in the refrigerator up to 4 days.