Preheat the oven to broil. Line a baking sheet with foil and place carrots and red pepper on the sheet. Broil for 10 minutes flipping halfway. Ensure the pepper chars on all sides. Let cool slightly.

In a food processor, combine roasted pepper (skin removed), carrots, almonds, parsley, olive oil, lemon juice, chili flakes and season with salt and pepper. Pulse a few seconds until the mixture begins to combine and thickens to a sauce. Add water to thin out until desired consistency is reach. Transfer to a bowl and store in the refrigerator until ready to serve.

Preheat the BBQ to medium high. Allow to reach a temperature of 350 degrees before cooking.

Remove the outer leaves and trim the stem of the cauliflower. Hold the cauliflower with its head facing up. Use a sharp knife to cut 1 inch thick pieces. It should amount to about 4-5 if the cauliflower is large enough. Brush both sides of the cauliflower with olive oil and season with salt and pepper. Careful when handling has it becomes delicate once cut. Wrap steaks in aluminum foil and grill on the BBQ for 20 minutes. You can include more than 1 steak per foil wrap.

Unfold the foil and carefully remove the steaks placing directly on the grill for finishing touches and those beautiful grill marks. Let sit on the grill for about 2 minutes.

Serve with a generous amount of roasted carrot romesco sauce, garnish with fresh parmesan and a sqeeze of lemon.