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Using a very sharp knife, cut the cauliflower into ½ -inch vertical slabs, working from the center out for the largest steaks. You should have four steaks; save any remaining cauliflower for another use.
Heat the oil in a large nonstick pan over medium-high heat and add the whole, peeled garlic clove. Cook the garlic until it is light brown and blistered, then discard the clove.
Cook the cauliflower steaks in the oil two at a time, frying on each side until lightly browned, about 2 minutes per side. When the underside begins to brown, sprinkle the top with salt and flip the steaks over. Be very careful turning as the cauliflower is delicate and will want to break apart; using 2 spatulas is a good idea. When the second side is browned, sprinkle with a little more salt and transfer them to the jellyroll pan.
When all the steaks are browned, roast in the oven until they are quite tender, 15 to 20 minutes.
Spoon a couple tablespoons of romesco on the serving plate where the stem of the cauliflower will be. Place the cauliflower, browned side up, on the plate over the sauce and serve immediately, passing the remaining sauce at the table.
Nutrition information per serving:
Calories 248 Fat 20 g Sodium 298 mg
Carbohydrates 15 g Saturated fat 3 g Protein 6 g Cholesterol 0 mg Dietary fiber 6 g