Cauliflower "Steaks" With Olive Relish
"Thickly cut cauliflower slices, roasted, and topped with a tangy olive relish. Perfect side dish. Add beans to the relish for vegetarian meal."
photo by DeliciousAsItLooks
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
4 Steaks
- Serves:
- 4
ingredients
- 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.
Questions & Replies
-
I'm a little confused as to how to cut the "steaks" from the head of cauliflower. This sounds like a delicious recipe, and I want to start with the correct cut. So, if the head was the earth, and it was sitting on the stem end, would I be slicing 1-1/2" slabs horizontally across the core , level with the equator? Or should the cut be vertical (pole-to-pole)?
Reviews
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This was really good. Cauliflower was a bit tough to get into 4 steaks but it also works by just pushing the large pieces together. I would double the tomato base and relish for 4. Excellent taste!
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Delicious! Love the tomato sauce and relish. Very savory and the flavors go together so well. -
I prepared this delicious veg dish!<br/>It was not easy to slice and transfer the cauliflower slices to the skillet and then to the tray, but finally it worked. The topping and the relish are superb as well, they fit perfect with the roasted cauliflour and look preatty.<br/>A really great way to prepare roasted cauliflower, I recommend this dish!
