Preheat the oven to 400ºF / 200º C. Cut cauliflower in half, then using two fingers to measure width (or 3cm) cut 1 slice off one half, and from the other half cut another slice 2-finger width, to make the cauliflower steaks. From the remaining slices, dice the cauliflower, and set aside in a bowl.

In a large cast-iron grill pan or cast-iron skillet, heat the oil, then add cauliflower, salt and black pepper. Sear until golden-brown, then flip the steak, and add salt and black pepper. Add olive oil as needed.

While steaks are cooking, prepare the steak topping. Minced peppers, and finely chop parsley, add both to the bowl with cauliflower. Over this mixture, grate a portion of a washed lemon peel for zest, and add Parmesan cheese. Mix with fingers.

Once cauliflower steaks have finished searing, divide vegetable-cheese mixture and stack on top of the steaks. Transfer the pan to the oven. Bake for 15 minutes. Remove and set aside until serving.

Meanwhile, cut tops off washed carrots, then thinly slice the carrots. In a medium saucepan, add butter and wait until it melts, then add carrots. Stir-fry a bit, then add the tomato paste and flour, cook until carrots are slightly soft. Add vegetable broth, thyme sprigs, add paprika, mustard, soy sauce, and salt and black pepper. Cook for 10 minutes.

Remove the thyme. Take a hand mixer and blend the sauce until smooth.

To serve, cover with sauce the bottom of two serving dishes, then top with the cauliflower steaks. Enjoy!