Cauliflower Steaks w/ Olive Relish and Tomato Sauce

By chefjaci

Ingredients

• 1 large head of cauliflower
• 1/2 cup pitted oil-packed black olives, finely chopped
• 3 sun-dried tomatoes, thinly sliced
• 3 1/2 tablespoons olive oil, divided, plus more
• 2 tablespoons chopped flat-leaf parsley
• 1 teaspoon fresh lemon juice
• Kosher salt and freshly ground black pepper
• 3 garlic cloves
• 2 plum tomatoes, cored, quartered
• Read More http://www.bonappetit.com/recipes/quick-recipes/2012/01/cauliflower-steaks-with-olive-relish-and-tomato-sauce-2#ixzz1k9FlJqZK

Details

Servings 4

Preparation

Step 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 Tbsp. oil, parsley, and lemon juice. Season relish with salt and pepper.

Preheat oven to 400°. 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 minutes 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 minutes.

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.

Transfer garlic, tomatoes, and 1/2 Tbsp. 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.