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

Ingredients:
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


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 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.

8 comments:

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

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

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

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  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!

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  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.

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

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  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.

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  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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