Method

• 1.
  Preheat oven to 220°C. Line 2 large baking trays with baking paper.
• 2.
  Place the cauliflower on 1 prepared tray, drizzle with extra oil and season. Roast cauliflower for 1 hour-1 hour 15 minutes until cauliflower is blackened. Roughly break into large pieces.

• 3.
  To make the romesco sauce, wrap the garlic in foil, drizzle with extra oil and roast for 35-40 minutes until tender and cooked. Remove garlic from foil and squeeze garlic from skins. Discard garlic skins. Set aside.
• 4.
  Preheat a chargrill pan to high. Grill whole capsicums, turning frequently, for 12-15 minutes until charred and tender. Transfer to a bowl, cover with plastic wrap and stand until cooled. Scrape away blackened skin and discard seeds. Transfer capsicum flesh to a blender with the garlic garlic, tomato, almond, lemon zest and juice, parsley, vinegar and oil. Season and whiz until finely chopped and combined.
• 5.
  Spread romesco sauce on a large platter and top with roasted cauliflower. Scatter with extra parsley and drizzle with extra olive oil. Serve with extra lemon wedges.