Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco

Directions

• Step 1

  Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil.

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• Step 2

  Remove leaves from cauliflower, keeping stems intact. Cut leafy green parts off the white ribs. Finely dice the ribs and cut the greens into slivers. Set aside.

• Step 3

  Place the cauliflower heads on a cutting board, stem-side down. Using a large chef's knife, cut two 1-inch-thick slices from the center of each head to make 4 "steaks." Place the steaks on the prepared baking sheet. Brush both sides with 2 tablespoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast until the stems are tender and the steaks are golden brown, 25 to 30 minutes.

• Step 4

  Cut the remaining cauliflower into florets and pulse in a food processor, 2 cups at a time, until chopped into rice-size pieces. Transfer to a large bowl and wipe out the food processor.

• Step 5

  Add almonds, hazelnuts and garlic to the food processor; pulse until finely chopped. Add roasted peppers, vinegar, tomato paste, paprika and cayenne to taste; process to combine, scraping down the sides as needed. With the motor running, add 3 tablespoons oil and process until well combined.

• Step 6

  Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the diced cauliflower leaf ribs and cook, stirring, until soft and starting to brown, 2 to 3 minutes. Add the slivered cauliflower greens, cauliflower rice, scallions and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until the cauliflower is tender, about 5 minutes. Remove from heat and stir in parsley and Parmesan.

• Step 7

  Transfer the cauliflower rice mixture to a large serving platter. Top with the cauliflower steaks and the romesco sauce.