Menu Enter a recipe name, ingredient, keyword...

CAULIFLOWER STEAK WITH OLIVE RELISH AND TOMATO SAUCE

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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 Tbs olive oil, divided, plus more
  • 2 Tbs chopped flat-leaf parsley
  • 1 tsp fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves
  • 2 plum tomatoes, cored, quartered

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Remove leaves and trim stem end of cauliflower, leaving core intack. Place califlower core side down on a work surface. Using a large knife, slice califlower into four 1/2" "steaks" from center of califlower (some florets will brake loose; reserve).

Finely chop enough loose florets to measure 1/2 cup. Transfer chopped florets in a small bowl and mix with olives, sun-dried tomatoes, 1 Tbs oil, parlsey, and lemon juice. Season relish with salt and pepper.

Perheat oven to 400F.

Heat 1 Tbs olive oil in 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 Tbs 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 Tbs oil to blender; puree until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place 1 cauliflower steak on each plate and spoon relish over. Serve warm or at room temperature.

You'll also love

Review this recipe

Curried Cauliflower Soup (Moosewood Restaurant Daily Special) Cauliflower Crab Chowder