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.
