Heat your grill to its highest setting. Halve the tomatoes. Halve the pepper. Remove the seeds and white pith. Place the tomatoes cut side up and the pepper skin side up on a baking tray. Grill for 15 mins till the pepper is blackened and the tomatoes are caramelised. Take out the oven and leave to cool.
Heat your oven to 180°C/Fan 160°C/Gas 4. Remove the tough outer leaves of the cauliflower. Set aside the tender, inner leaves. Break the cauliflower into small florets.
Wrap the unpeeled garlic cloves in a square of foil. Place on a baking tray lined with baking paper. Scatter the cauliflower florets on the tray. Drizzle with ½ tbsp oil and season. Roast for 30 mins till golden and tender.
While the cauliflower is cooking, make your romesco sauce. Toast the cashews in a dry frying pan for 2-3 mins till golden. Peel the blackened skin from the cooled peppers. Roughly chop the parsley, stalks and all.
Chuck the cashews, peppers, tomatoes, parsley and breadcrumbs into a food processor. Pour in 1 tbsp oil and 1 tbsp red wine vinegar. Tip in 1 tsp smoked paprika. Squeeze in one of the roasted garlic cloves. Pulse to form a coarse paste. Season. Scoop into a bowl and set aside. This is your romesco.
Mix ½ tbsp oil with 1 tsp paprika and some seasoning. Rub all over the venison steaks. Warm the frying pan over a medium heat. Fry the steaks for 4-6 mins on each side depending on the thickness and how well you like them cooked.
Transfer the steaks to a plate and loosely cover in foil. Set aside to rest. Tip the roasted cauliflower into the food processor with the remaining garlic clove, squeezed from its skin. Blitz with ½ tbsp oil and 4-6 tbsp water till it’s smooth and creamy. Season.
Tip the cauliflower into a pan and reheat gently for 5 mins. Whisk 1 tbsp red wine vinegar with ½ tbsp oil and some seasoning. Toss with the lamb’s lettuce. Serve the venison with the romesco, cauliflower mash and lamb’s lettuce on the side.