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Active Time
25 minutes
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Total Time
45 minutes
By cutting a whole cauliflower into thick slices, you can brown and caramelize it like a meaty steak. Save any extra florets for crudités.
Ingredients
Makes 4 servings
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Nutrition Per Serving
How would you rate Cauliflower Steaks with Olive Relish and Tomato Sauce?
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Reviews (43)
Back to TopRita this was good, made as is. Pretty easy to make too.
Lololicious
Toronto Ontario
3/14/2022
This delish new vegan recipe will go into my weekly rotation. If you're looking for more protein, broiled salmon/talipia would go great on the side. Don't worry if your "steak" falls apart...it will still be a yummy dish. For a quick hack to finish the dish saute two cans of Muir Glen fire roasted tomatoes (diced/crushed)with a bit of garlic. After plating the steaks drizzle a bit more of the tomato sauce on top, then finish with relish. I doubled the relish, using chopped kalamata & green olives. Added salt, pepper, and more lemon juice & olive oil to taste. Might be one of my all-time favorite vege dishes.
elainecauley
Leesburg VA
11/15/2015
Superb new vegan recipe that will go into my weekly rotation. Great with broiled salmon or talipia on the side if you want protein. Don't worry should your "steaks" fall apart; recipe will still be yummy! For a quick hack to finish the dish, simmer 2 cans of Muir Glen Fire Roasted (crushed/diced) tomatoes and a little garlic for the plating...drizzling a bit over the stakes on the platter as well before topping with the flavorful relish. I doubled it and added both kalamata & green olives. Also add salt & pepper, and more lemon juice & olive oil to taste. Delish!
elainecauley
Leesburg, VA
11/15/2015
我想这样的配方,但它不是一个保证er for the following reasons: - Took me closer to 1.5 hours to prepare; - Found the flavor of the relish to be sour and offputting; - Cauliflower never became sweet and caramelized after all the effort; - Best part was the tomato sauce which I made from heirloom cherry tomatoes. Had to strain the sauce and add a pat of butter to make it just right. Then my husband threw it out by accident. This dish made for a very messy kitchen! I tried.
clarelind60
Monterey, CA
11/15/2015
我喜欢花椰菜牛排非常(尽管my cauliflower did fall apart and it was hard to get more than two "steaks" from the head) as well as the tomato sauce, but I agree with what some of the other reviewers have said in that there was something not quite right about the cold relish. I used extra lemon juice, kalamata olives, and smoked sundried tomatoes- those added kick. Next time I think I would add some crumbled feta cheese and heat up the relish before serving over the cauliflower.
alyssakate01
Nantucket, MA
11/10/2015
Love, love, loved it!!! We are new to vegetarian cooking, and my husband is quite nervous about it (as he loves meat), and he LOVED this. Excellent flavors, easy to prep in advance, great meal! Highly recommend.
TahoeTwins
Truckee, CA
12/8/2013
Loved it! Made this recipe with some very slight tweaks - increased the amount of tasty relish mostly. My cauliflower required a few extra minutes to roast - could be my oven but I'd say 15-17 minutes should do it. Check out the results: http://www.neurotickitchen.com/2012/09/good-deeds-grow-in-brooklyn-community.html
Anonymous
NY, NY
9/4/2012
Terrific! We are not vegetarians, but had this for a main course and were very satisfied. I would warn that each cauliflower will only yield about 3 (if you are lucky) perfectly round and 'steak like' portions. So, for 4-people, if you want a nice presentation, you need to purchase 2-heads of cauliflower. Whatever leftovers you have, make soup!
Anonymous
Huntington Beach, CA
4/10/2012
fabulous!!!!! I have prepared this recipe three times. friends and family ssay it's a keeper.
golly
california
3/24/2012
perfect
Anonymous
Brooklyn
3/16/2012
Excellent and original way of serving cauliflower. Delicious especially the olive relish: it was a big hit for a dinner with friends. I did not bother to puree the tomatoes, infact they were perfect served whole with a little salt and pepper.
paolaperina
Verona, Italy
3/12/2012
Thought this was a pretty good weeknight meal, and an unusual but yummy use of cauliflower.
Rubix3
2/11/2012
Who in your test kitchen decided that vegetarians don't warrant a main course that contains protein? Either garnish with toasted pine nuts, or a serving of warm Tuscan beans for a vegan meal. Shaved Parmesan, or a soft goat cheese work well for lacto types. As is, this is an impressive-looking, not-too-heavy first course for a dinner party, but definitely better with a hit of crushed red pepper in the tomato sauce.
Anonymous
Planet Earth
2/10/2012
I really wanted to like this recipe since so many other people recommended it, but it was kind of lackluster. I think it would be better if the salsa was kind of mixed with the tomato sauce or if the salsa was hot in some way. It was weird having something crunchy and cold on top of something roasted. I liked the cauliflowers, but I was underwhelmed by the other components.
aladair
2/9/2012
Delish!! Used a fraction of the oil (Weight Watchers for me) and extra tomato.
bgrasses
Healdsburg, CA
2/8/2012
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