Cauliflower Steaks with Olive Relish and Tomato Sauce
A vegetarian main dish featuring thick-cut cauliflower steaks roasted to perfection, topped with a flavorful olive and sun-dried tomato relish, and served on a bed of homemade tomato sauce. This elegant preparation elevates humble cauliflower to a restaurant-worthy entrée.
Ingredients
- •1 head large head of cauliflower
- •½ cup pitted oil-packed black olives
- •3 whole sun-dried tomatoes
- •3½ tablespoons olive oil
- •2 tablespoons flat-leaf parsley
- •1 teaspoon lemon juice
- •to taste salt and pepper
- •3 cloves garlic
- •2 whole plum tomatoes
- •cored
- •quartered
Cooking Instructions
- 1.
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 1/2" "steaks" from center of cauliflower (some florets will break loose; reserve). Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets to a small bowl and mix with olives, sun-dried tomatoes, 1 tablespoon oil, parsley, and lemon juice. Season relish with salt and pepper.
10 min
- 2.
Preheat oven to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, adding tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
20 min
- 3.
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 minutes.
15 min
- 4.
Transfer garlic, tomatoes, and 1/2 tablespoon oil to a blender; purée 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.
5 min
