Cauliflower Al la Plancha with Romesco

Usually it's pesto that I like to make in large batches. I freeze it, use it in soups, pastas, crostini. Since it's winter, and I don't really have as much produce on hand, I wanted to experiment with some jarred red bell peppers that I had lying in a dark space in my kitchen cabinet. I'm aware that a typical romesco consists of different variations of ingredients, however, I just wanted to use some simple ingredients to make something that would last me a few days. When I made the first batch, I knew that it would be tasty, but I also knew that allowing this to mature for a day in my refrigerator would only help the flavors meld. It truly is better the longer it sits. The first thing I made using this romesco, was a skirt steak sandwich. It was great, but then I started thinking about how such a tasty sauce would mesh with vegetables. The first thing that came to mind was cauliflower. In it's own right, cauliflower can sometimes be bland if you don't roast it, but I wanted to present it in a unique way. Slicing it thick would resemble a steak, and cooking it in a hot cast iron pan would give me that smokey flavor that you want. To add a little more depth and smokiness, I used a light dusting of smoked paprika to marinate the slices before cooking. It's such a simple dish, yet really lends a great smokiness. I don't think I'll be eating cauliflower any other way for a while.