Cauliflower Steaks with Olive Relish and Tomato Sauce

Name: Cauliflower Steaks with Olive Relish and Tomato Sauce
Yield: 4 servings
Ingredients: 1 1 large head of cauliflower; 1 1/2 cup pitted oil-packed black olives, finely chopped; 1 3 sun-dried tomatoes, thinly sliced; 1 3 1/2 tablespoons olive oil, divided, plus more; 1 2 tablespoons chopped flat-leaf parsley; 1 1 teaspoon fresh lemon juice; 1 Kosher salt and freshly ground black pepper; 1 3 garlic cloves; 1 2 plum tomatoes; 1 cored; 1 quartered

From the kitchen of Carly

Thick-cut cauliflower steaks get a proper sear, then finish in the oven alongside a bright tomato sauce. Top with a punchy olive relish that brings salt, acid, and texture. Vegetable-forward cooking that actually satisfies.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 large head of cauliflower
11/2 cup pitted oil-packed black olives, finely chopped
13 sun-dried tomatoes, thinly sliced
13 1/2 tablespoons olive oil, divided, plus more
12 tablespoons chopped flat-leaf parsley
11 teaspoon fresh lemon juice
1Kosher salt and freshly ground black pepper
13 garlic cloves
12 plum tomatoes
1cored
1quartered

Instructions

Remove leaves and trim stem end of cauliflower, leaving core intact. Place cauliflower core side down on a work surface. Using a large knife, 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. Working in 2 batches, 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.