For Romesco Sauce:
Place red peppers, tomato and onion, cut side down on a parchment lined baking sheet along with garlic and drizzle with olive oil and season with salt and pepper, roast at 425°F for 15-20 minutes until tender and skin browned.
Remove from oven, cover with foil and allow to sit 10 minutes, peel skin from pepper and tomato and remove top outer layer of onion. Blend together with vinegar and almonds and serve with roasted cauliflower and micro arugula.
In an oven-safe, large skillet, over medium heat, heat oil. Season cauliflower steaks on both sides with salt and pepper to taste.
Sear cauliflower on each side for 1 minute, until golden brown and then place in 400°F for 3-4 minutes until just tender.
Smooth romesco sauce on plates, top with cauliflower, then micro arugula and drizzle with olive oil. Serve immediately.
|1 Head||Cauliflower, cut into ½ inch slices, core intact, leaves removed|
|1||Red Bell Pepper, halved and seeds removed|
|1||Roma tomato, halved and hulled|
|1/2||White Onion, peeled and halved|
|2 Cloves||Garlic, peeled, whole|
|1/2 Cup||Silvered, Blanched Almonds, lightly toasted|
|1 tbsp||Red Wine Vinegar|
|Ghee or Olive Oil|
|Salt and Pepper, to taste|
|1 Package||GoodLeaf Micro Arugula|