Pre heat your oven to 350 degrees. Spread the almonds onto a small baking sheet and bake until lightly golden brown, about 3-5 minutes. Watch them closely as they burn fast. Set aside. Pre heat your grill to medium heat.
Place the cauliflower steaks on a cutting board and mix the lemon juice and oil together in a small bowl. Rub half of the oil mixture all over the tops of the cauliflower and sprinkle with salt.
Place the cauliflower "steaks" on the grill, oil side down and cook until they are charred and begin to soften, about 8-9 minutes. Then, rub the rest of the oil mixture on top of the "steaks" and flip. Cook until soft and fork tender, about another 8-10 minutes.
While the cauliflower cooks, place the 1/2 tomato into a SMALL food processor (mine is 3 cups) and process until broken down and smooth*.
Add all the other sauce ingredients in, including the toasted almonds, and process until smooth and creamy.
Serve the sauce over the cauliflower and garnish with parsley.
*Don't try to mix everything without breaking down the tomato first - it doesn't work well and you will have chunky tomato.