Dirt to Table Experience: Cauliflower Steaks with Olive Relish and Tomato Sauce

PUBLISHED ON: 12.22.2011

Would you have thought that you could roast and caramelize cauliflower to enjoy like a meaty steak?  I raised my eyebrow initially at the idea, but with half a dozen heads of fresh cauliflower from the garden, we were ready to take our weekend dinner path in a different direction.  I am not advocating that you replace your juicy steak with cauliflower steaks.  However, if you are looking for a fast, super fresh, absolutely delicious alternative…You have come to the right place.

By cutting a whole cauliflower into very thick slices you create an opportunity to experience this vegetable in a whole new way.

It goes from being a bland vegetable to being a dish that will rock your world. 
Did I mention that this dish has less than 200 calories?
Cauliflower Steaks with Olive Relish and Tomato Sauce
Serves 4
Recipe from Bon Appetit

1 large head of cauliflower
1/2 cup pitted oil-packed black olives, finely chopped
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 and freshly ground black pepper
3 garlic cloves
2 plum tomatoes, cored, quartered
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 too 400 degrees F.  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 1 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; puree until smooth.  Season with salt and pepper.  Divide tomato sauce among plates.  Place1 cauliflower steak on each plate; spoon relish over.  Serve warm or at room temperature.


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