Reprinted with permission from Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook by Michelle Dudash
Preheat the oven to 450ºF (230C, or gas mark 8) convection. Line a large baking sheet with a silicone baking mat or parchment paper.
To make the cauliflower: Slice the cauliflower into 4 thick “steaks,” about 1 inch (2.5 cm) thick. Place on the prepared baking sheet. Drizzle the cauliflower with 1 tablespoon (15 ml) of the olive oil on one side, sprinkle with ¼ teaspoon of the onion powder,¼ teaspoon of the salt, and pepper, then turn and repeat with another 1 tablespoon (15 ml) oil, the remaining ¼ teaspoon onion powder, the remaining ¼ teaspoon salt, and pepper. Place the whole red pepper on the pan and drizzle with 1 teaspoon of the oil.
Roast until the pepper is blistered and browned on all sides, about 15 minutes. Remove the pepper from the pan using tongs and place in a paper bag. Seal. Place the chickpeas on the pan and drizzle with the remaining 1 teaspoon of oil, a pinch of salt, and pepper. Turn the cauliflower. Roast until the cauliflower is browned on both sides, about 10 more minutes.
To make the sauce: After the pepper has been in the bag for at least several minutes, carefully (it will be hot and steamy!) cut out the stem and seeds. Cut the pepper into about 8 pieces. Place the pepper in a blender and add the almonds, tomato, oil, garlic, lemon juice, salt, and pepper.
To serve, place one steak on each plate. Sprinkle with the chickpeas and drizzle with the sauce. Sprinkle with the herbs and olives. Drizzle lightly with olive oil.