Cauliflower Steaks with Olive Relish & Tomato Sauce

Active: 25 min.

Total: 45 min.

4 servings

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.

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