Rinse the cauliflower and cut off the hard stem at the bottom of the heat, making sure to leave the core intact.

Remove any leftover leaves from the stem.

Place the cauliflower on your cutting board, cut side down, and make vertical slices into the cauliflower to make “steaks.”

You’ll get 3-4 intact steaks from the cauliflower that have the center core and the rest will most likely come apart into large florets.

All of these pieces can be grilled, so save anything you think will be large enough to grill.

Reserve any remaining small pieces of cauliflower for roasting, crudite, cauliflower rice, etc. 

In a bowl, combine the olive oil, lemon juice, garlic, salt and pepper.

Gently toss the cauliflower steaks/florets in the lemon oil mixture and allow it to marinate in the fridge for at least 30 minutes.

Preheat your grill to medium high heat.

Place your cauliflower steaks/florets onto the grill.

Toss the red pepper and tomatoes in any residual marinade and place them on the grill as well.

Grill the cauliflower for a minute and flip them over.

Repeat this until they begin to soften and are nicely grilled on the outside. 

Flip the bell peppers every 1-2 minutes and let them grill on every side.

Continue doing this until they begin to char, then remove them from the grill.

The roma tomatoes can be grilled for a few minutes on each side and can be taken off once their skin splits. 

Allow the peppers to cool and then place them into a bowl of cold water. Remove the seeds from the inside and the charred skin from the outside. Remove the skin and seeds from the tomatoes as well.

Place the peppers, tomatoes, walnuts and garlic in a food processor and pulse until chunky.

Add the red wine vinegar, parsley, salt, pepper and paprika and pulse while drizzling in the olive oil.

Continue pulsing until the sauce reaches the consistency of your liking.

Serve your cauliflower with the red pepper sauce and garnish with chopped parsley.