Roasted Cauliflower Steaks with Romesco & Toasted Almonds

• 2large cauliflowers, about 1.2 kg trimmed weight
• 3 tbspolive oil
• 2 tspsmoked paprika
• 1 tspground cumin
• 50 gblanched almonds, toasted
• 200 gdrained jarred roasted red peppers
• 2tomatoes, roughly chopped
• 2cloves garlic, peeled
• 2 tbspsherry vinegar
• 1 tsphot smoked paprika
• 15 gflat-leaf parsley, chopped
• salt and black pepper
• 200 grocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 2 tbsp toasted mixed seeds (optional)

Method

1. 1Preheat the oven to 220°C/fan 200°C. In a small bowl, mix 2 tbsp olive oil with the smoked paprika, cumin, a generous pinch of salt and a good grind of black pepper.
2. 2Cut two thick central steaks from each cauliflower, keeping the stalk attached to hold them together. Break the loose sides into large florets. Brush the steaks and florets with the spiced oil and spread across two lined trays. Roast for 25–30 minutes, turning halfway, until golden and tender.
3. 3Meanwhile, make the romesco. Tip the roasted peppers, tomatoes, garlic, half the toasted almonds, sherry vinegar, hot smoked paprika and 1 tbsp olive oil into a food processor. Blitz to a rough, textured sauce; you want flecks of almond rather than a smooth purée. Taste and season with salt and pepper.
4. 4Roughly chop the remaining toasted almonds.
5. 5Spread the romesco generously across a large warm serving platter and lay the cauliflower steaks on top, with the roasted florets alongside. Scatter with the chopped toasted almonds and parsley. Serve with the optional dressed rocket and seeds if using.

Per serving

kcal

274

protein

10g

fibre

11.3g

carbs

24.4g

fat

18.2g