Preheat oven to 425 degrees F. Prepare a baking sheet by lining it with parchment paper. Move oven rack to the top position.

Wash the cauliflower and discard the leaves. Do not core the cauliflower. You will need the core to keep your "steak" slices in one piece. Cut the cauliflower in half and begin slicing the steaks about 1/2 inch thick. As you move to the outside of the cauliflower, the pieces of the cauliflower will not hold together. You can either roast those pieces and serve along side the steaks or reserve them for another purpose.

Brush cauliflower steaks with olive oil and sprinkle generously with salt and pepper. Roast until a knife inserted in the steaks punctures the steaks easily. This will take about forty minutes. Turn each steak over at the mid-point in roasting. When the steaks are done, you will have pretty golden brown bits on the edges of some parts of the cauliflower.

Make the sauce by combining all the sauce ingredients except the oil in your food processor. Process until the ingredients are well combined and the greens are chopped into small pieces. You will want to use a rubber spatula to scrape down the sides of the processor bowl once or twice while you are processing the sauce. You don't want to over-process because you want some texture in your sauce. Next, with the food processor running, slowly drizzle the oil into the bowl until the oil combines with the other ingredients. Add salt and pepper to your taste.

To plate the cauliflower, smear some sauce on a white plate. Arrange the cauliflower steak on top. Sprinkle chopped parsley and roasted pine nuts over the steak. Decorate with a strip of tomato skin and drizzle with some extra olive oil.