Eating Well's - Cauliflower Steaks with Parmesan Cauliflower Rice & Romesco

Barry eyed this recipe in the January/February 2018 edition of Eating Well magazine and immediately purchased a head of cauliflower. The veggie steaks intrigued him as did the Romesco sauce. He had tried another Romesco sauce earlier but wasn't totally satisfied; this recipe is definitely a keeper; he has ideas for using the sauce as an accompaniment with several other dishes and has used it as a sandwich spread, too.
He cut the recipe in half -- for the full recipe go to Eating Well. Although this is a labor intensive recipe, it was yummy and quite satisfying. And it has staying power (satiety) as we were not hungry later on in the evening.

Cauliflower "Steaks" with Parmesan Cauliflower "Rice" & Romesco Sauce 

1 medium head cauliflower (about 1½ pounds)
4 tablespoons extra-virgin olive oil, divided

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons slivered almonds, toasted

2 tablespoons cup skinned whole hazelnuts, toasted (or use more almonds)

1 clove garlic, peeled

6 tablespoons chopped jarred roasted red peppers

1 tablespoon red-wine vinegar

1 ½ teaspoons tomato paste

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ cup sliced scallions (green onions)

¼ cup chopped fresh parsley

2 to 3 tablespoons grated Parmesan cheese

1. Preheat oven to 450°F. Line a rimmed baking sheet with foil.
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.
   
3. Place the cauliflower head 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."
4. Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with half of the salt and pepper.
   
5. Roast until the stems are tender and the steaks are golden brown, 25 to 30 minutes.
   
6. 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.
7. For Romesco Sauce: Add to the food processor —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 1 ½  tablespoons oil and process until well combined.
   
   
   
   
8. Heat the remaining 1 ½ tablespoon oil in a large skillet over medium-high heat.
9. 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 salt and pepper; cook, stirring, until the cauliflower is tender, about 5 minutes. Remove from heat and stir in parsley and Parmesan.
   
   
   
   
10. Transfer the cauliflower rice mixture to a large serving platter or serving plate. Top with the cauliflower steaks and the Romesco Sauce.
    

Recipe without photos . . .
Cauliflower "Steaks" with Parmesan Cauliflower "Rice" & Romesco Sauce
1 medium head cauliflower (about 1½ pounds)
4 tablespoons extra-virgin olive oil, divided

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons slivered almonds, toasted

2 tablespoons cup skinned whole hazelnuts, toasted (or use more almonds)

1 clove garlic, peeled

6 tablespoons chopped jarred roasted red peppers

1 tablespoon red-wine vinegar

1 ½ teaspoons tomato paste

¼ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ cup sliced scallions (green onions)

¼ cup chopped fresh parsley

2 to 3 tablespoons grated Parmesan cheese

1. Preheat oven to 450°F. Line a rimmed baking sheet with foil.
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.
3. Place the cauliflower head 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."
4. Place the steaks on the prepared baking sheet. Brush both sides with 1 tablespoon oil and sprinkle with half of the salt and pepper.
5. Roast until the stems are tender and the steaks are golden brown, 25 to 30 minutes.
6. 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.
7. For Romesco Sauce: Add to the food processor —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 1 ½  tablespoons oil and process until well combined.
8. Heat the remaining 1 ½ tablespoon oil in a large skillet over medium-high heat.
9. 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 salt and pepper; cook, stirring, until the cauliflower is tender, about 5 minutes. Remove from heat and stir in parsley and Parmesan.
10. Transfer the cauliflower rice mixture to a large serving platter or serving plate. Top with the cauliflower steaks and the Romesco Sauce.