Charred Cauliflower & Really Good Romesco

I was playing around with flavours and was blown away by how well a smoky romesco sauce paired with cauliflower. Serves 4

2 heads of cauliflower

2 tbsp extra-virgin olive oil zest and juice of 2 lemons 2 garlic cloves, crushed

1 tsp honey, maple syrup or

monk fruit syrup sea salt

½ tsp dried chilli flakes

3 tbsp finely chopped flat-leaf

parsley leaves

3 tbsp walnuts or pecans,

toasted, roughly chopped 1 lemon, cut into wedges

Really Good Romesco

2 large red capsicums,

quartered, deseeded ½ cup blanched almonds 1 garlic clove, quartered 2 tbsp red wine vinegar 1 tbsp extra-virgin olive oil 1 tbsp tomato paste

2 tsp dried chilli flakes sea salt and freshly ground

black pepper

For the romesco, preheat the grill to hot. Cook the capsicum for 4–5 minutes on each side, or until the skin is blistered and blackened. Transfer to a bowl, cover and set aside for 5 minutes. Remove and discard the skin. Place the capsicum in a food processor with the almonds and garlic, process until finely chopped. Add the remaining ingredients, season and process to combine. Set aside.

Cut off the stem of each head of cauliflower so that they sit flat on a chopping board. Cut each one in half, then trim off the rounded edges to create four thick steaks.

In a large, shallow bowl, mix the olive oil, lemon zest and juice, garlic and sweetener. Season well, then add the cauliflower and toss to coat.

Reduce the barbecue grill to medium. Place the cauliflower on the grill, close the lid and cook for 5–6 minutes or until beginning to char. Brush marinade over the cauli, then turn, close the lid and cook for a further 5–6 minutes, or until charred on the outside and tender inside (test with a fork). Serve hot on top of the romesco, sprinkled with chilli flakes, parsley and nuts. Serve with lemon wedges.