Preheat the oven to 350°F. Coat the red bell pepper (whole), whole plum tomatoes, garlic cloves and onion (halved) with 1 ounce of the olive oil. Place the vegetables on a roasting tray, but pile the garlic up together so it doesn’t burn. Roast for 30 minutes, remove and set aside to cool.

Toast the bread until it just barely starts to brown. If the almonds are not already roasted, using ½ ounce of the olive oil in a skillet, toast the almonds for about 30 seconds on medium heat to just brown them slightly. Once the vegetables are cool, peel and seed the bell pepper and tomatoes.

Place all of the roasted vegetables into the blender along with the toasted bread, the almonds and the oil they cooked in, the chili powder, sherry vinegar, sweet paprika and salt (if using salted almonds, wait until the end then add salt to taste). Blend on medium while slowly pouring in the remaining extra virgin olive oil. Taste and add more salt or vinegar if needed. Set aside until the cauliflower is done. You will have plenty of leftover romesco, which can be used for different dishes.

Preheat the oven to 350°F. Rinse the head of the cauliflower under running water. Trim the stem and cut the cauliflower directly down the center of the stem. Then cut ¾ - 1 inch steaks from each of the cauliflower halves on the cut stem side. The stem will keep the steak intact. You can use the remaining cauliflower for another time.

In a large bowl, add some cold water and about a teaspoon of white vinegar. Add the cauliflower steaks for just a few minutes. Remove, rinse, and dry the cauliflower steaks. Season both sides of the cauliflower with salt and pepper.

In a large oven-safe skillet (preferably nonstick) add the olive oil over medium-high heat. Place the steaks in the pan for about 4 minutes on one side - you should have a nice golden brown crust on them. Flip the steaks and place in the oven immediately. They should take between 15 and 20 minutes to roast, depending on how soft you like your cauliflower. Test with a wooden skewer or toothpick on the stem and remove when they are cooked to your liking. Plate the steaks on top of a good amount of romesco and serve with some chopped parsley.