Thickly cut cauliflower slices, roasted, and topped with a tangy olive relish. Perfect side dish. Add beans to the relish for vegetarian meal.
Ingredients: [‘cauliflower head’, ‘kalamata olive’, ‘sun-dried tomatoes’, ‘olive oil’, ‘flat leaf parsley’, ‘fresh lemon juice’, ‘kosher salt’, ‘fresh ground black pepper’, ‘garlic cloves’, ‘plum tomatoes’]
Quantity of Ingredients: [“1 large cauliflower head”,”1/2 cup pitted kalamata olive”,”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”,” fresh ground black pepper”,”3 garlic cloves”,”2 plum tomatoes, cored, quartered “]
Number of Servings: 4
Steps: [‘Remove leaves and trim stem end of cauliflower, leaving core intact. 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 to 400°. Heat 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. 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 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.’]