An Easy-to-follow Recipe for Cauliflower Steaks
READY IN: 30mins
SERVES: 4
YIELD: 4 Steaks
INGREDIENTS
Nutrition
- 1 large cauliflower head
- 1⁄2 cup pitted kalamata olive
- 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
- fresh ground black pepper
- 3 garlic cloves
- 2 plum tomatoes, cored, quartered
DIRECTIONS
- Remove leaves and trim stem end of cauliflower, leaving core intact. 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. 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.