Thursday, February 9, 2012

Pan Roasted Cauliflower "Steaks"

Yes!  You read that correctly - cauliflower steaks!  The picture in Bon Appetit magazine was so beautiful I just had to make them!

I did call the Husband at work to tell him what would be on his plate that evening.  I even advised him to pick up a burger since I know he isn't really "into" cauliflower.  But he obliged and tried the steak.  It turned out it wasn't for him, but I loved it.  I actually really liked the relish that went on top of it.  I didn't follow the recipe thoroughly, but instead subbed jarred sauce for the homemade tomato sauce. 

Cauliflower Steaks with Olive Relish and Tomato Sauce
Recipe from Bon Appetit Magazine

1 large head of cauliflower
1/4 C pitted oil-packed black olives, finely chopped
3 sun dried tomatoes, thinly sliced
3.5 T olive oil, divided, plus more
2 T chopped flat-leaf parsley
1 tsp fresh lemon juice
salt and 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 Tbsp. oil, parsley, and lemon juice. Season relish with salt and pepper.
  • Preheat oven to 400°. Heat 1 Tbsp. 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 Tbsp. 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 Tbsp. 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.


  1. This is something I'd enjoy - I love cauliflower!

  2. I saw this recipe also and thought about trying it. Your pics looks delicious! I love cauliflower!

  3. Just in the last few years, I found that cauliflower is soooo yummy. This really, really looks good!

  4. My husband loves cauliflower, me not so much. He only makes it when I have a girls night out - so pretty rare. But I have to say - this looks good. I am going to have to try this. You have made him a very happy man!!

    Also - I am awarding you the Versatile Blog Award!! It will be in a post tonight. Congrats - you deserve it!

  5. I love your honesty here! "I warned him to pick up a burger" totally and completely made me laugh. We've been trying cauliflower a lot lately, but luckily, my husband is even more into it than I am. I'm not sure this would have worked as a full meal for him though. There definitely would have had to be some meat on the plate for my husband to call it a meal.

  6. Beautiful dish! I usually grow cauliflower in my garden, but then I don't use it. This would be fun to try. :)

  7. I've never been a big cauliflower fan, but these look so good I may have to give cauli another try! Love all the flavors you used with it.

  8. I'm stopping by from Susan over at The Weekly Sweet Experiment! This looks so good but I'm afraid of Cauliflower, haha i don't know why, I'm a picky eater but I gotta try this! I'm your newest follower, I'd love it if ya followed me back! :)


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