Preheat oven to 425 F

If making lentils, place water, lentils and salt in a medium pot, bring to a boil, lower heat and simmer gently until tender. See notes for additional seasonings. Drain, drizzle with olive oil.

Sheet Pan:

Spray an extra-large, parchment-lined sheet pan with spray olive oil. ( You may need two if using small pans)

Cut a whole cauliflower into ½-¾ inch slices or “steaks”, and then trim the leaves, leaving the stems. (TIP: leaving the leaves on until after slicing, helps them stay together better while you slice).  Place these on the sheet pan.

Slice the onion into 1/2 inch thick rings and quarter the bell pepper removing seeds and place on the sheet pan, along with the whole garlic cloves.

In a small bowl mix the marinade ingredients together, then brush liberally over the cauliflower, getting the edges too. Brush any remaining over the onion, garlic and bell pepper.

Bake in the oven until the cauliflower steaks are fork-tender and peppers are tender and collapsing, about 35 minutes, checking on the garlic, halfway through. Remove the garlic when golden, ahead of time if need be.

Romesco Sauce: Place the roasted peppers, onion, garlic, and nuts in a food processor and pulse until chopped. Add the salt and spices, tomato paste, vinegar,  olive oil and a little water. Pulse again until well combined, leaving a little texture. Add more water to loosen it and get it saucier- if you like, or keep it thick up to you. Taste and adjust salt and heat level.

Assemble your bowls. Drizzle warm, drained lentils with a little olive oil,  and divide among bowls, spoon romesco sauce on the other side of the lentils, top with a couple of cauliflower steaks.

Scatter with fresh parsley. Enjoy!