Cauliflower Steaks with White Bean Puree

Steps

1. Preheat the oven to 425°F (220°C). Remove the leaves from the cauliflowers and trim the stems flush so they stand upright, without cutting into the core. Stand each cauliflower on its stem and cut it in 2 down the middle, from the top through the core. From each half, cut one 2.5 cm (1 inch) thick slab starting from the cut face: you get 2 steaks per cauliflower, 4 in all. Break the remaining sides into medium florets.
2. In a bowl, mix 3 tablespoons of olive oil with the smoked paprika, cumin, 1 teaspoon of salt, and the black pepper. Brush the cauliflower steaks on both sides and the edges, working the oil in between the florets. Put the remaining florets on a large sheet pan, pour the rest of the spiced oil over them, and toss with your hands.
3. Put the sheet pan of florets in the oven right away for 25 to 30 minutes, stirring halfway: they should end up tender and well browned at the edges.
4. Heat a cast-iron skillet over medium-high heat with 1 tablespoon of olive oil until it barely smokes. Add 2 steaks and leave them 3 to 4 minutes per side without moving them, until a deep, dark brown crust forms. Slide them onto a second sheet pan, then sear the other 2 with 1 more tablespoon of oil.
5. Roast the steaks at 425°F (220°C) for 15 to 20 minutes, until the tip of a knife slides into the core without resistance and the edges of the florets are caramelized.
6. While they roast, toast the whole almonds in a dry skillet over medium heat for 4 to 5 minutes, stirring, until they smell toasty and look golden inside when you break one open. Chop them coarsely with a knife.
7. For the puree, blend the rinsed and drained white beans with 2 garlic cloves, the juice of 1 lemon, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and the 60 ml (1/4 cup) of hot water. Blend at least 2 minutes, scraping down the sides, until smooth and silky like thick cream. Warm it for 3 minutes in a saucepan over low heat, stirring.
8. For the green sauce, finely chop the parsley leaves and tender stems, then the capers. Mix them with the last garlic clove, grated, the zest and juice of the second lemon, the chili flakes, 3 tablespoons of olive oil, and a pinch of salt. Let it sit 5 minutes so the flavors come together.
9. Spread a big spoonful of hot puree on each plate, swooshing it with the back of the spoon. Set a cauliflower steak on top, scatter the roasted florets around it, spoon over the green sauce, sprinkle with the toasted almonds, and serve hot.