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Preheat oven to 425˚F / 220˚C.
Heat a large (about 12-inches / 25cm) frying pan / skillet on medium high heat for 3 minutes, until very hot. Drizzle with 1 to 2 tablespoons of olive oil and then add the cabbage wedges, as many as will fit in the pan, with one cut side down, and season with salt and pepper. Cook, pressing the cabbage onto the hot surface of the pan, until it is charred, about 3 to 4 minutes. Flip them onto the other cut side and cook for 2 minutes. Transfer them to a baking sheet and continue cooking the remaining cabbage wedges.
When all the cabbage wedges have been charred, place them into the oven and roast until the cabbage is completely tender, 10 to 12 minutes.
Meanwhile, make the peanut romesco. In a small blender or food processor, add the red peppers, garlic, peanut butter, paprika, cayenne or red chili flakes, vinegar, tomato paste and olive oil. Blend until smooth. Season well with salt and pepper.
To serve, place the cabbage wedges on a serving plate and dollop with romesco sauce. Top with herbs and nuts. Serve the remaining romesco sauce on the side.