By cutting a whole cauliflower into very thick slices you create an opportunity to experience this vegetable in a whole new way.
It goes from being a bland vegetable to being a dish that will rock your world.
Did I mention that this dish has less than 200 calories?
Cauliflower Steaks with Olive Relish and Tomato Sauce
Recipe from Bon Appetit
1 large head of cauliflower
1/2 cup pitted oil-packed black olives, finely chopped
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 and freshly ground black pepper
3 garlic cloves
2 plum tomatoes, cored, quartered
Remove 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 too 400 degrees F. 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 1 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; puree until smooth. Season with salt and pepper. Divide tomato sauce among plates. Place1 cauliflower steak on each plate; spoon relish over. Serve warm or at room temperature.