Dirt to Table Experience: Cauliflower Steaks with Olive Relish and Tomato Sauce

Would you have thought that you could roast and caramelize cauliflower to enjoy like a meaty steak?  I raised my eyebrow initially at the idea, but with half a dozen heads of fresh cauliflower from the garden, we were ready to take our weekend dinner path in a different direction.  I am not advocating that you replace your juicy steak with cauliflower steaks.  However, if you are looking for a fast, super fresh, absolutely delicious alternative…You have come to the right place.

By cutting a whole cauliflower into very thick slices you create an opportunity to experience this vegetable in a whole new way.

It goes from being a bland vegetable to being a dish that will rock your world. 
Did I mention that this dish has less than 200 calories?
Cauliflower Steaks with Olive Relish and Tomato Sauce
Serves 4
Recipe from Bon Appetit

Ingredients:
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
Directions:
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).  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 too 400 degrees F.  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 1 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; puree until smooth.  Season with salt and pepper.  Divide tomato sauce among plates.  Place1 cauliflower steak on each plate; spoon relish over.  Serve warm or at room temperature.

Enjoy!

24 thoughts on “Dirt to Table Experience: Cauliflower Steaks with Olive Relish and Tomato Sauce

  1. Great idea Velva, isn't it fun to cook your own stuff. The bad thing about the headed brassicas is they all come in at about the same time. Even though it goes against my grain, I've learned to start picking some pretty early , so as not to have way to many mature ones. I'm enjoying your garden.

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  2. I've roasted cauliflower before, but not in thick steak-like slices. Isn't roasting a wonderful thing? And that olive relish and tomato sauce – sounds delicious. Thanks for another year of friendship and culinary inspiration, Velva. Happy holidays!

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  3. I love cauliflower but have so far resisted cooking it in other ways besides the traditional lebanese way I am used to; here I am going to because i am so intrigued by the addition of olives and tomatoes and the touch of garlic. It sounds fantastic to eat it as one would a steak~ Happy holidays!

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