The finished recipe. Cauliflower Steaks with Romesco and Butter BeansIngredients 1 to 6. One head, about 500 g Cauliflower (Cut two 3 cm slabs through the core so they hold together, and roast the loose florets alongside.). One and a quarter tins, drained (300 g) Butter beans, tinned and drained (Drained weight.). 200 g Roasted red peppers from a jar, drained. 25 g Almonds. 2 cloves, about 6 g Garlic. 12 g Olive oilIngredients 7 to 10. 100 g Tomato. 1 tsp Smoked paprika. 2 tsp Red wine vinegar. A handful Fresh parsleyStep 1. Brush the cauliflower slabs and florets with two thirds of the oil, salt them and roast at 220°C for 30 minutes, turning once, until deep brown on both faces.Step 2. Toast the almonds in a dry pan, then blitz them with the peppers, garlic, paprika, vinegar, the rest of the oil and salt to a coarse sauce.Step 3. Warm the beans with the chopped tomato and a splash of water until the tomato collapses. Season.Step 4. Spread the beans over two plates, sit the cauliflower on top and spoon the romesco over with the parsley.
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