Roasted Cauliflower Steaks with Romesco & Toasted Almonds

Ingredients

• 2 large cauliflowers, cut into thick steaks
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 50 g blanched almonds, toasted
• 2 roasted red peppers, from a jar, drained
• 2 tomatoes, roughly chopped
• 2 cloves garlic, peeled
• 2 tbsp sherry vinegar
• 1 tsp hot smoked paprika
• 15 g flat-leaf parsley, chopped
• salt and black pepper
• 200 g rocket, dressed with 1 tbsp olive oil and 1 tbsp lemon juice, plus 2 tbsp toasted mixed seeds

Method

1. Preheat 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. Brush the cauliflower steaks all over with the spiced oil and lay them on a large lined baking tray. Roast for 25–30 minutes, flipping halfway, until deeply golden at the edges and tender right through when pierced with a knife.
3. Meanwhile, 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. Roughly chop the remaining toasted almonds.
5. Spread the romesco generously across a large warm serving platter and lay the cauliflower steaks on top, letting the spiced edges show.