Active: 25 min.
Total: 45 min.
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
1 large head of cauliflower
½ c. pitted oil-packed black olives, finely chopped
3 sun-dried tomatoes, thinly sliced
3 ½ Tbsp. olive oil, divided, plus more
2 Tbsp. chopped flat-leaf parsley
1 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper
3 garlic cloves
2 plum tomatoes, cored, quartered
Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, slice cauliflower into four ½” “steaks” from center of cauliflower (some florets will break loose; reserve). Finely chop enough loose florets to measure ½ c. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 Tbsp. oil, parsley, and lemon juice. Season relish with salt and pepper. Preheat oven to 400F. Heat 1 Tbsp. olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 min, per side, adding 1 Tbsp. oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 min. Meanwhile, return skillet to medium-high heat and add garlic cloves and tomatoes, one cut side down. Cook until tomatoes are browned; turn tomatoes over and transfer skillet to oven with cauliflower. Roast garlic and tomatoes until tender, about 12 min. Transfer garlic, tomatoes, and ½ Tbsp. oil to a blender; puree until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.
Recipe from Bon Appetit, January 2012 issue.