Preheat the oven to 180°C fan / 400°F.

Remove the leaves from the cauliflower and slice it down the middle. Cut two 2 cm (0.8”) thick steaks from each half of the cauliflower. Set aside any leftover cauliflower for another dish.

Place the cauliflower steaks on a baking tray. Drizzle both sides with olive oil and season with salt and pepper. Roast for 15 minutes.

While the cauliflower roasts, combine the sliced garlic with a drizzle of olive oil in a small bowl.

After 15 minutes, flip the cauliflower steaks over and spoon the garlic and olive oil mixture over the top. Return the cauliflower to the oven for an additional 15 minutes, or until the cauliflower is tender and golden.

In a blender, combine the roasted red peppers, almonds, tomato purée, lemon juice, and a pinch of salt and pepper. Blend until smooth, then set aside.

In a separate bowl, mix the parsley, red onion, and other half of lemon juice. Add olive oil until the dressing is smooth and runs easily off the spoon. Set aside.

To serve, spread the romesco sauce on the plates, top with the roasted cauliflower steaks, and drizzle with the parsley dressing. Serve with crusty bread if desired.