I accidentally wrote this long winded post that turned quite political and decided to scrap it. So here's just pictures of our dinner for anyone to enjoy- no matter your feelings on eating organic or not. (I'm still not really sure what camp I'm in- I mainly just spent the last hour confusing myself.)

Ingredients:

Two 1" thick cauliflower "steaks"
1 tablespoon sunflower oil (I used olive oil)
S&P
2 tbsp. chopped parsley
2 tbsp. pine nuts, toasted
1 tbsp. golden raisins
1/2 tsp. lemon zest

Romesco Sauce

2 roasted red bell peppers (I only had 1 orange pepper- I think it would taste REALLY good with the red peppers... still it was good for what I had)
2 tbsp. tomato paste
3 tbsp. water
2 tbsp. red wine vinegar
1/4 cup cooked chickpeas
1/4 cup toasted hazelnuts
1/4 cup blanched almonds
2 garlic cloves
1 teaspoon sweet paprika
1/4 cup olive oil
S&P

To Make the Sauce:

1. In a blender, combine bell peppers, tomato paste, water, vinegar, chickpeas, hazelnuts, almonds, garlic, paprika, olive oil, and a pinch of salt & pepper. Blend until smooth. Season to taste.
2. Preheat oven to 400F. Cut two 1" thick slices from the cauliflower, keeping the core intact. Heat the oil in a cast iron pan. Place steaks into the pan and gently press them down. Lightly brush them with a little more oil and seasoning. Sear each side for 2 min. or until golden brown. Then, transfer to the oven and roast for 15 min or until tender (but firm.)
3. Spread the plates with the romesco sauce and top each with the "steak." Sprinkle with chopped parsley, pine nuts, golden raisins, and lemon. Season as desired.

Enjoy!

Cauliflower "Steaks" with Romesco Sauce

Radish, Avo, & Almond Salad

Braised Mole Beef Tacos