Cauliflower Steaks

By pattie_d

Bon Appetit says to slice it at least 1/2 inch thick, but I would maybe lean even more to 3/4-1 inch thick. You have to flip this thing a few times and you want it to stay in one nice piece.

Season the tapenade with salt and pepper but be careful with the salt. The olives and sun-dried tomatoes are already a bit salty so you won’t need much.

Ingredients

• Tapenade:
• Cauliflower Steaks
• 1 large head of cauliflower
• 2 tablespoons olive oil
• 1/2 cup cauliflower florets, chopped
• 1/4 cup sun-dried tomatoes, diced
• 1/2 cup kalamata olives, diced
• 2-3 tablespoons fresh parsley, minced
• 1 tablespoon olive oil
• 1/4 lemon, juice only
• Salt and pepper
• Tomato Sauce:
• 1 (15 ounce) can diced tomatoes
• 2 cloves garlic
• 1 tablespoon olive oil
• A pinch of sugar
• Salt and pepper
• Helpful Equipment:
• Mini food processor

Preparation

Step 1

1) Slice cauliflower head down the center and cut off all of the leaves. Slice off four 1/2 inch "steaks" of cauliflower. If your cauliflower head is very small you might only get 2-3 steaks out of it. Make sure they are a nice thickness.

2) Some florets will fall off as you cut the steaks, reserve them and chop them. Add enough florets to this until you have 1/2 cup of chopped florets.

3) Dice olives and sun-dried tomatoes and mix with chopped florets. Mix in parsley, lemon juice, and a dash of olive oil. Season with salt and pepper and set aside for later.

4) To start steaks, add a good drizzle of olive oil to a large skillet and get it hot over high heat. Sear cauliflower steaks on both sides until they are nicely seared, about 3 minutes per side. You will have to work in two batches to sear all the steaks if you have 4.

5) Add steaks to a baking sheet and roast for 15 minutes at 350 degrees. Flip the steaks once halfway through roasting.

6) Meanwhile, make the tomato sauce. Heat olive oil over medium heat in a medium pot. Add garlic and cook for a minute.

7) Add in diced tomatoes and continue to cook until simmering. Season with a pinch of sugar and salt and pepper.

8) Pulse tomato sauce in a food processor until smooth then return to pot and keep warm until needed.

9) Cauliflower steaks are done when they are tender in the thickest stem parts.

10) Serve steaks on the tomato sauce with a drizzle of good olive oil. Top with tapenade.