Roast the peppers. Just place the peppers onto a baking sheet and roast at 425°F for 20 minutes. Once cooled, remove the skins and the insides, and set the flesh aside.
Make the sauce. Place the roasted peppers into a food chopper or a food processor together with toasted walnuts, garlic, cilantro, lemon juice, cumin, red pepper flakes, and olive oil. Process until somewhat smooth, but still has a bit of coarse consistency.
Make the breadcrumbs. To a skillet, add the olive oil, breadcrumbs, paprika, and salt. Cook over medium heat for about 3 minutes, until the bread is well toasted and crunchy. Set aside.
Cut the "steaks." Cut off the bottom stem end from the cauliflower so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending on the size of your cauliflower. Reserve the sides for another use.
Cook the "steaks." Heat up the oil in a large, oven-proof skillet, and add the cauliflower "steaks." Season them with salt and pepper to taste and fry for about 3 minutes on each side, until slightly browned. Transfer the skillet to a preheated 400°F oven and bake for 15 minutes.
Serve the dish. Divide the roasted pepper sauce between the "steaks" and spread it evenly over them. Add a nice spoonful of toasted breadcrumbs on top and a sprinkle of some parsley. ENJOY!