1. Preheat oven to 450˚F.

Cauliflower Steaks

1. Slice the cauliflower into ½ inch thick steaks. You will get about 2 - 3 steaks out of a head of cauliflower. You will have loose florets from the edges that you can just throw onto the pan and roast with the steaks. 
   

2. Place the cauliflower on a rimmed baking sheet. Drizzle cauliflower with olive oil, then season with salt, pepper, and turmeric. Roast cauliflower for 30 minutes, flip halfway through. You want the cauliflower to be lightly browned and caramelized.

Romesco Sauce

1. Combine red peppers, crushed tomatoes, garlic, almonds, parsley, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth, then drizzle in the olive oil until sauce becomes thick.

Side Squash

1. For the zucchini and squash, you want to cut them into flat strips. Drizzle squash with olive oil and season with salt and pepper. Throw strips onto grill for a couple of minutes each side. Remove from grill and cut into cubes for plating.
   

To Serve

1. Spoon a large serving of romesco onto a plate, then place zucchini, squash, and cauliflower on top. Garnish with parsley as desired.