Cauliflower Steaks with Olive Relish and Tomato Sauce

I like to eat vegetarian - its not something that I ALWAYS do, but when I find a dish that is too delicious to pass up – we go veggie!  When I saw this cauliflower recipe, I knew it would be hearty enough as a main dish!   

I know...it LOOKS dark, but it isn't burnt!  It's delicious and caramelized!

This is the second recipe this week I've made from this month's issue of bon appetit magazine....Thanks bon appetit!  

I made 4 slices of cauliflower and with two of them, I exercised patience and browned them well….I recommend you exercise patience!   There was a big difference in the flavor! 

When I made the olive relish I thought it was a bit salty for my taste, but it went PERFECTLY with the dish!  Well worth the little bit of chopping and time!

Also, the original recipe calls for breaking out your blender for the tomto sauce…I just put the ingredients in a bowl and used my stick blender.  That cut down on time and dishes!

If you’re a vegetarian – this is a terrific main dish.  If you’re not – it won’t matter to you…because this packs a real flavor punch!  Plus, you can always sear a good steak and serve it sliced on the side!

Cauliflower Steaks with 

Olive Relish and Tomato Sauce

From bon appétit

Print Recipe

Ingredients

• 1 large head of cauliflower
• ½ cup pitted oil-packed black olives, finely chopped
• 3 sun dried tomatoes, thinly sliced
• 3 ½ Tablespoons olive oil, divided (I used 2 ½ Tablespooons)
• 2 Tablespoons chopped flat-leaf parsley
• 1 teaspoon fresh lemon juice
• Kosher salt & freshly ground black pepper
• 3 garlic cloves
• 2 plum tomatoes, cored and quartered (I used one large beefsteak)

Directions

1. Preheat oven to 400
2. Trim the leaves from the cauliflower and trim the core, but do NOT remove it.  Slice the cauliflower into 4 good sized “steak” about one-half inch wide.  If any florets break off, set them aside.
3. Finely chop the leftover cauliflower to measure a half cup.  Put them in a bowl and add the chopped olives, sun dried tomatoes, parsley, lemon juice and 1 Tablespoon of olive oil.  Season with salt and pepper if needed.
4. Heat a large non-stick pan over medium-high heat until hot.  Working in batches, add about 1 teaspoon of oil to the pan and cook 2 cauliflowers until golden brown (2-4 minute). 
5. Flip and add another teaspoon of olive oil if needed. Set aside and continue with the next batch of cauliflower steaks.
6. Transfer the cauliflower onto a rimmed baking sheet sprayed with non-stick spray. 
7. Bake in oven for 12-15 minutes
8. Meanwhile, using the same skillet – add 1 teaspoon olive oil add the garlic cloves and tomatoes, cut side down.  Cook until they are golden brown and put the skillet in the oven with the cauliflower and cook approximately 12 minutes.
9. Transfer the tomatoes and garlic to a bowl and1 teaspoon olive oil and, using a stick blender, blend until smooth.
10. Divide tomato sauce between four plates, add a cauliflower steak on top and garnish with the olive relish

Serves 4 - Calories 195, Fat 11g, Carbs 15g