CAULIFLOWER STEAK WITH OLIVE RELISH AND TOMATO SAUCE
By á-32773
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.
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