Cauliflower "steaks" With Olive Relish

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

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

Recipe

• 1 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).
• 2 finely chop enough loose florets to measure 1/2 cup.
• 3 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.
• 4 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.
• 5 transfer steaks to a large rimmed baking sheet. reserve skillet. roast cauliflower until tender, about 15 minutes.
• 6 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.
• 7 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.