Cauliflower Steak with Romesco & Charred Almonds

1. 01

   Make the romesco

   Blitz the roasted red peppers, fresh tomatoes, 50g of your flaked almonds, sherry vinegar, smoked paprika, and 40ml of olive oil in a food processor until you have a rough, pourable sauce — texture like wet sand, not a purée. Taste, season. Set aside.

   ~10 min
2. 02

   Prep the cauliflower

   Set the cauliflower stem-down on a board. Using a sharp knife, slice it lengthwise into steaks about 3cm thick — you'll get 4 or 5 good ones from the head, depending on size. Leave some of the stem on each for grip. Pat them dry with kitchen paper; they need to be really dry or they'll steam instead of sear.

   ~8 min
3. 03

   Toast the almonds

   Put the remaining 50g of flaked almonds into a dry pan over medium heat. Toast for 3–4 minutes, shaking every 20 seconds or so, until they smell nutty and just turn golden at the edges. Tip onto a plate — they'll keep cooking in residual heat, so don't overdo it.

   ~5 min
4. 04

   Sear the steaks

   Heat 30ml of olive oil in a large ovenproof frying pan over a fairly high heat. Once it's shimmering, lay in the cauliflower steaks in batches — don't crowd the pan. Sear for 3–4 minutes each side until they're golden and starting to char. The edges should be almost burnt-looking; that's where the flavour lives. As they finish, lay them all back in the pan.

   ~12 min
5. 05

   Roast until deep

   Slide the whole pan into a preheated 200°C oven for 15–18 minutes, until the cauliflower is completely tender inside and the top is a deep mahogany-brown. You want the florets to be giving when you press them, but still holding their shape.

   ~18 min
6. 06

   Garnish and serve

   While the steaks roast, plump the raisins in warm water for 5 minutes, then drain. Spoon the romesco onto warm plates or a large platter. Lay the hot cauliflower steaks on top, scatter with the toasted almonds, capers, drained raisins, and a small handful of fresh parsley. Finish with a whisper of sea salt and a crack of pepper.

   ~5 min

First bite: you get the char on the outside, sweet and almost bitter, then the creamy roasted flesh inside. The romesco comes through underneath — earthy, warm, with that paprika smoke and the zing of sherry vinegar. The almonds add a toasted nuttiness, the capers a briny snap, and the raisins a little honeyed note that makes you pause. It's a dish that builds, doesn't shout. By the last mouthful you're thinking: how is a cauliflower steak this good?

• ·Don't slice the cauliflower until you're ready to cook it; cut surfaces oxidise and brown oddly
• ·The drier your steaks before they hit the pan, the better the sear — moisture is the enemy of colour
• ·Make the romesco a day ahead if you want; the flavours deepen and marry overnight, and it reheats beautifully