Cauliflower Steaks with Olive Relish and Tomato Sauce

Ingredients

• 1 large head cauliflower 
• 2 tablespoons flat-leaf parsley chopped
• 3  garlic cloves 
• 4 servings kosher salt and pepper black freshly ground
• 1 teaspoon juice of lemon fresh
• 0.5 cup oil-packed olives black pitted finely chopped
• 3.5 tablespoons olive oil divided plus more
• 2  plum tomatoes cored quartered
• 3  sun-dried tomatoes thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• blender

Directions

1. Remove leaves and trim stem end of cauliflower,leaving core intact.
2. Place cauliflowercore side down on a work surface. Usinga large knife, slice cauliflower into four 1/2""steaks" from center of cauliflower (someflorets will break loose; reserve). Finely chopenough loose florets to measure 1/2 cup.
3. Transfer chopped florets to a small bowl andmix with olives, sun-dried tomatoes, 1 tablespoonoil, parsley, and lemon juice. Season relishwith salt and pepper.
4. Preheat oven to 400°.
5. Heat 1 tablespoon oliveoil in a large heavy ovenproof skillet overmedium-high heat. Working in 2 batches,cook cauliflower steaks until golden brown,about 2 minutes per side, adding tablespoon oilto pan between batches.
6. Transfer steaksto a large rimmed baking sheet. Reserveskillet. Roast cauliflower until tender, about15 minutes.
7. Meanwhile, return skillet to medium-highheat and add garlic cloves and tomatoes,one cut side down. Cook until tomatoes arebrowned; turn tomatoes over and transferskillet to oven with cauliflower. Roast garlicand tomatoes until tender, about 12 minutes.
8. Transfer garlic, tomatoes, and 1/2 tablespoon oilto a blender; purée until smooth. Season withsalt and pepper. Divide tomato sauce amongplates.
9. Place 1 cauliflower steak on each plate;spoon relish over.
10. Serve warm or at roomtemperature.
11. calories, 14 g fat, 15 g carbohydrate
12. Bon Appétit