It’s hard to get more than two complete steaks from one head of cauliflower. That’s fine if you are only serving two people. Otherwise, buy more than one head of cauliflower. Instead of plum tomatoes, feel free to sauté 6 tablespoons canned diced tomatoes with diced garlic cloves instead of roasting before pureeing. From Bon Appetit magazine, January 2012.
This recipe originally appeared in a 2013 story, “Convert yourself; become crazy for cauliflower.”
1 large head of cauliflower (see headnote)
1/2 cup pitted oil-packed black olives, finely chopped
3 sun-dried tomatoes, thinly sliced, soaked for 4 minutes for warm water
3 1/2 tablespoons olive oil, divided, plus more
2 tablespoons chopped flat-leaf parsley
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black 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-inch “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 olive oil, parsley and lemon juice. Season relish with salt and pepper.
HEAT oven to 400 degrees. Heat 1 tablespoon olive oil in a large, heavy, ovenproof skillet over medium-high heat. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 to 4 minutes per side, adding 1 tablespoon oil to pan between batches. Transfer steaks to a large rimmed baking sheet. Reserve skillet. Roast cauliflower until tender, about 15-18 minutes, turning halfway through.
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.
Yield: 2-4 servings
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