In a roasting pan, place the seasoned ribs and half the Pilsen beer. Cover with aluminium foil and bake at 160ºC for 1h and a half. Make a small mixture of olive oil and shoyu in equal parts and set aside. Remove the aluminium foil and drizzle a little olive oil and shoyu mixture over it and raise the temperature to 200ºC to brown.

Clean the cauliflower and place it in a pan. Add the other half of the pilsen beer. Top up with water. Add 1 tsp. salt and cook until tender. Drain and set aside.

Mix the yogurt with the tahini and make a cream. Spread over the cauliflower, whole or in parts if you like, and brown in the oven for 10 minutes. Save time and do this process together with the ribs.

Leave separate - Romesco Sauce. Toast the red bell pepper on the oven until it is burned, and the skin is removed. Remove the skin and seeds. In a blender or food processor, place the peppers peeled and seeded, the crushed garlic clove, the almonds, the vinegar, the peeled and seeded tomatoes, the chopped parsley, the smoked paprika, and the cayenne pepper. Mix all the ingredients until they are finely chopped. Gradually add the olive oil until blended.

Serve on a plate. Make a romesco base. Place pieces of cauliflower and half of the roasted rib.