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
• 15g flat-leaf parsley, chopped
• salt and black pepper
• Crusty bread, to serve
• Rocket and seed salad, to serve

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.
6. Scatter over the chopped almonds and parsley, tuck lemon wedges around the edge, and bring crusty bread to the table for mopping.