Cauliflower Steaks with Olive Sauce

INGREDIENTS
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

PREPARATION
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 Tbsp. oil, parsley, and lemon juice.

Season relish with salt and pepper. Preheat oven to 400°. Heat 1 Tbsp. 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 Tbsp. 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 Tbsp. 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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Winter Vegetables Slideshow.

Nutritional INFORMATION One serving contains: Calories (kcal) 194.7 %Calories from Fat 66.3 Fat (g) 14.3 Saturated Fat (g) 2.0 Cholesterol (mg) 0 Carbohydrates (g) 14.8 Dietary Fiber (g) 4.9 Total Sugars (g) 6.1 Net Carbs (g) 9.8 Protein (g) 4.6 Sodium (mg) 23