1 Picture
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
Details
Servings 4
Preparation time 25mins
Cooking time 45mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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.
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 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.
add your own note
Review this recipe