Grilled Cauliflower Steak With Romesco Sauce and Toasted Almonds

Nutrition Information 
per serving (full recipe) 
Ingredients 

150 g cauliflower “steak"
3 tablespoons extra-virgin olive oil, divided
2 tablespoons sherry vinegar, divided
¼ teaspoon ras el hanout seasoning
½ teaspoon sea salt, divided
¼ cup raw unsalted almonds, lightly toasted, divided
¼ cup roasted red peppers, drained
1 teaspoon minced garlic
⅛ teaspoon black pepper
2 tablespoons finely chopped fresh parsley leaves


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Instructions 
  1. Preheat grill to medium-high heat (350°F to 400°F). Hold cauliflower head stalk-side-down on a cutting board. Cut into 1½-inch-thick slabs all the way across, yielding a large “steak” from the middle of the head, and florets from the edges. Trim and discard green parts from “steak” and the bottom inch of stalk. (Reserve florets for another use.) Pat both sides of the “steak” dry.
  2. Whisk 2 tablespoons oil, 1 tablespoon sherry vinegar, ras el hanout seasoning, and ¼ teaspoon sea salt until thoroughly combined.
  3. Brush cauliflower steaks with approximately half of the olive oil mixture.
  4. Grill steaks covered on well-oiled grill grates for 8 minutes until slightly charred. Turn and brush with remaining oil mixture. Cover and continue to grill 8 to 10 minutes or until cauliflower is tender but not mushy. Remove from grill; cover with foil and keep warm.
  5. Meanwhile, add remaining 1 tablespoon oil, half of the almonds, peppers, 1 tablespoon vinegar, garlic, and remaining salt and pepper to a small food processor, and puree until almost smooth, about one minute. Finely chop the remaining almonds, and set aside. Divide sauce between steaks. Sprinkle with the chopped almonds and the parsley.