Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco

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

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.

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.

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.

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.

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.

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