Preheat the oven to 180°C fan / 400°F. Remove the leaves from the cauliflower and slice the head down the middle. Slice a 2cm (0.8”) thick steak from each half of the head so you’re left with two cauliflower steaks. Save any leftover cauliflower for another recipe.
Transfer the steaks to a baking tray. Drizzle both sides with olive oil and season with salt and pepper, then bake for 15 minutes.
Combine the sliced garlic and a small drizzle of olive oil in a bowl. Remove the cauliflower from the oven, flip over the steaks, then spoon the garlic and oil over the top of the cauliflower steaks. Return the cauliflower to the oven for another 15 minutes or until tender.
Meanwhile, add the roasted red peppers, blanched almonds, tomato puree, juice from half of the lemon and small pinches of salt and pepper to a fast-powered blender. Blend until silky smooth, then set aside.
Next, add the parsley and red onion to a bowl, along with the juice from the remaining half of lemon and small pinches of salt and pepper. Mix, then stir in enough olive oil until the dressing runs smoothly off a spoon, then set aside.
To serve, spoon the romesco sauce on plates, then top with the cauliflower steaks and drizzle over the parsley dressing. We also love to scoop up the sauce with crusty bread! Enjoy.