CAULIFLOWER "STEAKS" WITH OLIVE RELISH

Cauliflower

Provided by abray6212

Time 30m

Yield 4 Steaks, 4 serving(s)

Number Of Ingredients 10

1 large cauliflower head
1/2 cup pitted kalamata olive
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
fresh ground black pepper
3 garlic cloves
2 plum tomatoes, cored, quartered

Steps:

Remove leaves and trim stem end of cauliflower, leaving core intact. 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 to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Cook cauliflower steaks until golden brown, about 2 minutes per side, adding 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; 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.