I first saw this cauliflower steak recipe on Velva's blog, Tomatoes on the Vine last month and just tried it last night. My husband said I could make this for him ANY TIME, he liked it so much...and he's not a huge roasted cauliflower fan. The olive relish and the roasted tomato/garlic sauce are so delicious with the cauliflower! They really turn cauliflower into something special.
A whole head of cauliflower is cut into thick slices from top to bottom. The directions say to cut them into 1/2-inch slices, but I think 1-inch slices work better and the slices stay together better. There is a lot of waste with this method but I used all the pieces that broke off and cooked them in the same manner as the 'steaks'. You could probably even eliminate the 'steak' idea and just use florets but the presentation is worth the effort.
Recipe by The Bon Appétit Test Kitchen January 2012
1 large head of cauliflower
1/2 cup pitted oil-packed black olives, finely chopped
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 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" "steaks" from center of cauliflower (some florets will break loose; reserve). Note: I made my steaks 1-inch thick.
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 2-3 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.
I'm joining Michael Lee West for Foodie Friday at Designs by Gollum