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.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 Steaks

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

1. 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).
2. Finely chop enough loose florets to measure 1/2 cup.
3. 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.
4. 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.
5. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15 minutes.
6. 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.
7. 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.