First set up the breading stations in three wide, shallow bowls: one for the flour, one for the eggs, and one for the panko mixed with the salt, pepper, and nutritional yeast.

Heat the olive oil in a large skillet over medium-high heat. Using your fingers, dredge a cauliflower steak first with flour, then dip in egg, and finally coat it in the seasoned panko. Place it in the hot skillet, and repeat with as many remaining steaks as will fit in the pan without overcrowding. (You'll have to do this in batches.) Fry each steak until golden and crispy, about 6 minutes total, flipping gently with a wide metal spatula about halfway through. Transfer the steaks to a paper towel-lined plate to drain. If a few pieces of the coating fall off, scoop them out onto the paper towel, too. Repeat until all the cauliflower has been breaded and fried.

MEANWHILE, MAKE THE ROMESCO SAUCE: In a blender or small food processor, combine the roasted peppers, garlic, vinegar, salt, black pepper, almonds, and olive oil and blend until emulsified. You want the sauce to be spreadable, so it should be on the thicker side.

To serve, spread ¼ cup romesco sauce on each dinner plate. Place one or two cauliflower steaks in the middle and top with chives.