Cauliflower Steaks with Olive Relish and Tomato Sauce
Cauliflower Steaks with Olive Relish and Tomato Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Remove leaves and trim stem end of cauliflower, leaving core intact.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRemove 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 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 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.