Cauliflower Steaks with Roasted Red Pepper sauce

By therman

Publix

Ingredients

• 1 cup drained, bottled roasted red sweet peppers
• 3 Tbsps. extra virgin olive oil, divided
• 1 Tbsp. balsalmic vinegar
• 1 clove garlic, sliced
• 1 large head cauliflower, about 2 1/2 lbs., with leaves removed
• Chopped, pitted green and/or black olives
• Cracked black pepper

Preparation

Step 1

In a food processor blend red peppers, 1 Tbsp. of oil, vinegar and garlic until smooth. Set aside. Preheat oven to 400 degrees. Place cauliflower, core side down, on a cutting board. Beginning in the center, cut cauliflower into four 3/4 inch thick slices. Save remaining for another use. In a 12-inch skillet heat 1 Tbsp. of oil over medium-high heat. Add 2 of the cauliflower steaks. Cook 3 minutes on each side or until browned. Transfer to a parchment paper lined 15x10x1-inch baking pan. Repeat with remaining 1 Tbsp. of oil and cauliflower steaks. Roast, uncovered, for 15 minutes or until tender. Serve cauliflower steaks with red pepper sauce and sprinkle with chopped olives and pepper.