Seared Cauliflower Steaks with Smoky Almond Romesco

1. Prep and Cut the Cauliflower

1. Preheat your oven to 200°C (180°C fan).
2. Trim the tough outer leaves from the cauliflower, keeping the central stem intact.
3. Cut two thick slabs (about 2.5 cm / 1 inch thick) straight through the center of the head so the core holds the florets together. (Reserve the remaining outer florets for another meal).
4. In a small ramekin, mix 1.5 tablespoons of olive oil with the smoked paprika, half of the salt, and the black pepper. Brush both sides of each steak generously with the seasoned oil.

2. Sear and Roast the Steaks

1. Heat an ovenproof skillet (such as cast iron) over medium-high heat. Add the cauliflower steaks and sear without moving for 3–4 minutes until deeply golden-brown and slightly charred on the underside.
2. Carefully flip the steaks and transfer the skillet directly into the preheated oven.
3. Roast for 15–18 minutes, until the core is tender when pierced with the tip of a knife but still holds its shape.

3. Blend the Romesco Sauce

1. While the cauliflower roasts, add the drained roasted red peppers, whole roasted almonds, peeled garlic clove, sherry vinegar, the remaining 1.5 tablespoons of olive oil, and the rest of the salt to a small food processor or mini blender.
2. Pulse until you achieve a textured, spoonable puree that is rich and slightly coarse rather than completely smooth. Taste and adjust seasoning if needed.

4. Plate and Serve

1. Spoon a generous swoosh of the vibrant romesco sauce across the center of each warm serving plate.
2. Place a roasted cauliflower steak directly over the sauce.
3. Finish by scattering toasted flaked almonds and chopped fresh parsley over the top for a restaurant-style flourish.