CAULIFLOWER STEAKS WITH ROASTED PEPPER AND TOMATO SALAD

Cauliflower Steaks with Roasted Pepper and Tomato Salad image

This dish is delicious even if your cauliflower "steaks" are sliced less than perfectly. If you are cooking smaller pieces, simply reduce the cooking time by a few minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 45m

Number Of Ingredients 10

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Ingredients

1 large head cauliflower, trimmed
3 tablespoons extra-virgin olive oil
2 pints grape or cherry tomatoes
Coarse salt and ground pepper
2 large bell peppers (red, yellow, or orange)
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons capers (optional), rinsed, drained, and chopped
2 garlic cloves, minced
1 1/3 cups couscous

Steps:

Preheat oven to 375 degrees. Place cauliflower, stem side down, on a cutting board. Working from center of head, cut four 3/4-inch-thick "steaks" and set aside. Cut end pieces into florets (you should have about 1 cup). Toss florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper.
Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes for Easy Chickpea Curry. Transfer remaining tomatoes to a medium bowl; reduce oven to 300 degrees.
Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let steam 10 minutes. Rub with paper towels to remove skin. Stem, seed, and coarsely chop.
Add bell peppers to bowl with tomatoes and stir in 1 teaspoon oil, vinegar, parsley, and capers, if using. Season with salt and pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium. Add garlic and cook until fragrant, 30 seconds. Add 2 cauliflower steaks, cover, and cook until underside is golden brown, 5 minutes. Flip cauliflower, season with salt and pepper, and cover. Cook until tender, 10 minutes, then transfer to a baking sheet, loosely tent with foil, and keep warm in oven. Repeat with 1 tablespoon oil and remaining 2 cauliflower steaks.
Meanwhile, cook couscous according to package instructions. To serve, divide couscous among 4 plates and top with cauliflower steaks and roasted pepper and tomato salad.

Nutrition Facts : Calories 343 g, Fat 9 g, Fiber 7 g, Protein 11 g, SaturatedFat 1 g