Cauliflower Steaks with Olive Relish and Tomato Sauce

Ingredients for Cauliflower Steaks with Olive Relish and Tomato Sauce

• 1 grande testa di cavolfiore

• 1/2 cup pitted oil-packed black olives, finely chopped

• 3 sun-dried tomatoes, thinly sliced

• 50ml olive oil, divided, plus more

• 2 cucchiai di prezzemolo a foglia piatta tritato

• 1 cucchiaino di succo di limone fresco

• Sale kosher e pepe nero macinato fresco

• 3 spicchi d'aglio

• 2 plum tomatoes, cored, quartered

How to make Cauliflower Steaks with Olive Relish and Tomato Sauce

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 centre 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. Working in 2 batches, 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 tablespoons 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.

Avvertenza

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