Cauliflower Steaks with crunchy black olive and sundried tomato relish and tomato sauce

Wow!  I feel I have to share this recipe with you…. Spotted it on a website a while back, saved it and have been dying to make it ever since!  Well, tonight was the night!!!  Served with roast lamb, but would be excellent as a starter or served with white fish.  I’m planning to use it again with fried Forestiere Mushrooms and a little hard goats cheese grated on the top for good measure!

Griddled cauliflower steaks with olive oil

Griddle tomatoes and chopped garlic

The salsa – chopped cauliflower, black olives, sun dried tomatoes,
fresh parsley, olive oil and fresh lemon juice

Continue roasting until brown in the oven


Cauliflower, Raw(one head)    – 650g
Olives, Black, Pitted               – 40g
Tomatoes, Sun Dried              – 3 Pieces/20g
Oil, Olive, One Cal Spray Oil   – 30 pumps 
Parsley, Fresh                        – 2 Tbsps/7.6g
Juice, Lemon, Fresh               – 1 Tsp/5ml
Garlic, Raw                            – 3 Cloves/9g
Tomatoes, Baby, Plum            – 250g
Oil, Olive, Extra Virgin            – 1 Tbsp/15ml

Preparation Time:       30 mins
Cooking Time:             45 mins
Serves:                         4

 Calories per serving:  130 

Preparation: Core tomatoes and cut into quarters. Peel and chop garlic cloves. Finely chop olives. Thinly slice sun-dried tomatoes, Chop parsley. 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 centre 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.  This mixture will be the crunchy garnish to the final dish.  I added a small dried chilli at this point (not listed in ingredients).

Preheat oven to 200°C. Heat ovenproof skillet over medium-high heat. When hot, spray with 10 sprays of the olive oil spray. Working in 2 batches, cook cauliflower steaks until golden brown, about 2 minutes per side, spraying pan with oil 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. Continue roasting everything until tender, about 12 minutes.
Transfer garlic and tomato mixture to a blender; puree until smooth. Season with salt and pepper. Divide tomato sauce among plates.
Place a cauliflower steak on each plate; spoon tomato/garlic relish over and sprinkle with the crunchy chopped vegetable and olive topping.

Serve warm or at room temperature.  

As shown in the picture, I topped mine with a balsamic glaze – just a tiny drizzle really emphasised the flavours.

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