Roasted Cauliflower Steaks with Raisin Relish

Ingredients

• 2 teaspoons capers rinsed drained finely chopped
• 2 pounds cauliflower 
• 1 tablespoon cider vinegar 
• 1 tablespoon parsley fresh finely chopped
• 2 tablespoons golden raisins chopped
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil extra-virgin
• 0.3 cup roasted peppers red finely chopped

Equipment

• bowl
• frying pan
• oven
• knife

Directions

1. Preheat the oven to 400 degrees F.
2. Combine the peppers, raisins, parsley, cider vinegar, capers and 1/8 teaspoon each salt and pepper in a bowl.
3. Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices.
4. Cut any florets that fall off into 1-inch pieces.
5. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice.
6. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat.
7. Add the cauliflower steaks and florets and cook, turning the steaks once, until browned on both sides, about 5 minutes.
8. Transfer the skillet to the oven.
9. Roast until a knife easily pierces through the steaks, 15 to 20 minutes. Spoon the relish over the steaks and serve.